This post contains affiliate links. Read my disclosure policy here.
This Chickpea Curry Soup will warm you up fast on a cold winter's day. It's hearty, protein-packed, and filled with savory flavor. Plus, it takes just 30 minutes to make and calls for simple ingredients.
I love having soup all year long because they are easy to make, budget-friendly, and so satisfying. But when it's cold outside I'm in full soup mode and make them more often.
This Chickpea Curry Soup is a great addition to your rotation and the whole family will love it. It has mild heat but it's easily adjustable to make it kid-friendly.
You can put this together with mostly pantry staples and a few fresh ingredients that are easy to find at your local grocer. It comes together so quickly too!
- Onion - red or yellow onion will work here. You can also use shallots if preferred.
- Garlic - lots of fresh garlic will add wonderful flavor to the soup.
- Ginger - fresh ginger adds a pop of brightness to the soup so try not to skip this. If you don't have it, you can use frozen or jarred or you can use ½-1 teaspoon of ground ginger.
- Tomato Paste - this deepens the flavor of the broth a bit and I highly recommend using it.
- Curry Powder - I used a quality store-bought brand, but feel free to make your own. Here is a simple curry powder recipe to try.
- Red Pepper Flakes - adds a mild heat, but it's completely optional.
- Canned Diced Tomatoes - I prefer fire-roasted petite diced, but you can use any type you like.
- Chickpeas - You can use canned or 1 ½ cups of home-cooked chickpeas.
- Coconut Milk - you'll want to use a full-fat canned variety to make the soup thick, rich and creamy.
- Vegetable Broth - I prefer Better Than Bouillon's low-sodium vegetable base because it's so flavorful, but any vegetable broth will work.
- Agave Nectar - It helps balance the acidity of the tomatoes and the spiciness of the dish. You can use any type of sweetener such as coconut sugar, brown sugar, and maple syrup or you can omit the sweetener altogether.
- Cilantro - if you don't like it, you can omit it altogether or replace it with parsley or basil.
- Lime - Fresh-squeezed is recommended here. Lemon will work too, but you may want to reduce the amount to 1 tablespoon.
- Salt + Pepper
- Oil
How to make Chickpea Curry Soup
It's really easy to put this curry soup together. Here are the step-by-step photos to show you how it's done:
- Heat oil over medium heat in a large pot. Once shimmering, add the onion and sauté until translucent. Add garlic and ginger. Sauté until fragrant.
- Now add the tomato paste, curry powder, and red pepper flakes. Sauté until fragrant, about 30-60 seconds.
- Add diced tomatoes, chickpeas, broth, coconut milk, agave, and salt. Raise heat to bring to a high simmer, then cover with a lid and reduce heat to a gentle simmer. Cook for 10 minutes stirring occasionally.
- Remove the lid and simmer for another five minutes to reduce and thicken slightly.
- Now remove from heat and stir in the lime juice and sprinkle with cilantro. Taste for seasoning and add more if needed.
Soup Success Tips
You'll love how easy and versatile this recipe is to make. Here are some extra tips for soup success:
- This soup has a thinnish, brothy, and slightly creamy consistency. If you want a thicker consistency, you can reduce the broth in the recipe or cook the soup down longer uncovered on the stove.
- For extra spiciness, you can sauté a small serrano pepper with the onions. Just slice them lengthwise and deseed them first, then mince (leave some seeds for more heat). Sauté them along with the onions. You can also use a jalapeño for a milder heat.
- To make it less spicy, reduce or omit the crushed red pepper.
- Add some extra veggies such as 2 cups of chopped kale or spinach. Add in the last 3-5 minutes of cooking time until just wilted. If you choose this option, I would add another ½ cup of broth to the recipe.
Reheating + Storing Tips
Leftover chickpea curry soup is even better the next day and you can freeze it, too! Here's how to do it:
- Storing - leftovers will last in the fridge for 3-5 days stored in an airtight container. It also freezes well for 2-3 months in a freezer-safe container. To thaw, place in the fridge overnight.
- Reheating - warm on the stove over medium heat until heated throughout or microwave for 2-4 minutes.
Topping Ideas
This chickpea curry soup is already packed with flavor, but if you want to add a little more, here are some tasty topping ideas:
- Add a little zing with a dollop of vegan yogurt or vegan sour cream
- For an extra pop of freshness, add chopped basil, mint, green onion, or chives
- Add a little crunch with roasted cashews or crispy air fryer chickpeas
- Spice things up with chili flakes or sliced jalapeños
- For added richness, add a swirl of coconut milk or cashew cream
More vegan soup recipes to try
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would really make my day!
⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes.
📖 Recipe
Chickpea Curry Soup
Ingredients
- 2 tablespoons avocado oil or preferred oil
- 1 small onion , diced small (1 cup)
- 4 cloves garlic , minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon tomato paste
- 1 tablespoon curry powder
- ½ teaspoon crushed red pepper flakes (optional)
- 1 14-ounce can petite diced tomatoes , fire-roasted
- 2 15-ounce cans chickpeas , rinsed and drained
- 1 14-ounce can full-fat coconut milk
- 2 cups vegetable broth low sodium (more if needed)
- 2-3 teaspoons agave nectar or any sweetener
- ¾ teaspoon sea salt , more to taste
- Fresh cracked pepper to taste
- ¼ cup chopped cilantro
- 1 lime , juiced
For Serving
- Chopped cilantro
- Lime wedges
Recommended Equipment
Instructions
- In a large pot, heat oil over medium heat. Once shimmering, add the onion and sauté until translucent. About 2-3 minutes.
- Add garlic and ginger. Sauté for 30-60 seconds until fragrant.
- Now add the tomato paste, curry powder, and pepper flakes. Sauté until fragrant, about 30-60 seconds.
- Add diced tomatoes, chickpeas, broth, coconut milk, agave, and salt. Stir and scrape the bottom to release any browned bits. Raise heat to bring to a high simmer, then cover with a lid and reduce heat to a gentle simmer. Cook for 10 minutes to meld flavors. Stir occasionally.
- Now Remove the lid and simmer for another five minutes to reduce and thicken slightly.
- Remove from heat and stir in the lime juice and sprinkle with cilantro. Taste for seasoning and add more if needed. Serve with lime wedges and more cilantro.
Linda
Excellent recipe! Made a few tweaks: dropped it down to 1 can of chickpeas and added in some pan-fried soy curls. Fantastic!
Melissa Huggins
Sounds good Linda. Glad you enjoyed the recipe. 🙂
Elaine
This exceeded all my expectations. I LOVED it, and so did the rest of my family. So simple and so delicious.
Melissa Huggins
Hi Elaine, I'm so glad you and your family loved it! Thank you for making it and sharing your great feedback. 🙂
Karen
This one knocked it out of the park for me. I’m not much of a cook but this made me feel like a pro. Lol! So easy, tasty and nourishing. Thank you!
Melissa Huggins
I'm so glad you liked it, Karen! Thank you for trying it and sharing your feedback. 🙂