Why Make This Recipe
Curry Soup with Chickpeas and Potatoes is a warm and satisfying dish that’s perfect for any day. This recipe combines hearty ingredients with rich flavors to create a meal that is not only delicious but also healthy. Chickpeas provide protein, while potatoes add substance, making this soup filling and nutritious. The spices bring warmth and depth, making it a great choice for a cozy dinner or a light lunch.
How to Make Curry Soup with Chickpeas and Potatoes
Ingredients
- 2 tablespoons coconut oil (or butter, or ghee)
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 tablespoon curry powder
- ½ teaspoon crushed red pepper (optional)
- 2 carrots (peeled and finely diced)
- 1-1½ lb. gold potatoes (diced)
- 30 oz. canned chickpeas (drained and rinsed, about 3 cups)
- 14 oz. canned coconut milk (preferably full-fat)
- 4 cups broth (chicken or vegetable)
- Kosher salt (to taste)
- Juice of one lime
- ¼ cup chopped fresh cilantro (optional)
Directions
- In a large heavy pot with a lid, like a Dutch oven, melt the coconut oil over medium heat.
- Add the diced onions and sauté over medium-low to low heat for 5-10 minutes, until they soften and start to caramelize. This is a great time to prep the rest of your ingredients.
- Stir in the minced garlic, ground cinnamon, ground cumin, curry powder, and crushed red pepper if using. Heat for about 1 minute until the spices are fragrant.
- Add the diced potatoes, carrots, and drained chickpeas. Stir to coat them in the spices.
- Pour in the broth and coconut milk. Turn the heat up to high and bring to a boil.
- Cover and simmer on low for 15-20 minutes, or until the potatoes are tender.
- Turn off the heat. If you want to thicken the soup, you can blend it with an immersion blender for a few seconds or use a potato masher to gently mash some of the ingredients.
- Stir in the fresh lime juice and chopped cilantro if using. Add salt to taste. Serve hot.
How to Serve Curry Soup with Chickpeas and Potatoes
Serve the Curry Soup in bowls and top with extra cilantro if desired. You can enjoy it on its own or with a slice of crusty bread or over rice for a more filling meal. It also pairs well with a side salad for a refreshing contrast.
How to Store Curry Soup with Chickpeas and Potatoes
To store leftover Curry Soup, let it cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. When ready to eat, thaw the soup in the fridge overnight and reheat it on the stove or in the microwave.
Tips to Make Curry Soup with Chickpeas and Potatoes
- For a richer flavor, try using full-fat coconut milk.
- Adjust the level of spiciness by adding more or less crushed red pepper.
- Feel free to add other vegetables you enjoy, such as spinach or sweet potatoes.
- Make sure to cut the potatoes into uniform pieces for even cooking.
Variation
You can add cooked chicken or shrimp to this soup for added protein. If you prefer a vegan option, simply omit the meat and use vegetable broth.
FAQs
1. Can I use other types of beans instead of chickpeas?
Yes, you can substitute chickpeas with other beans like lentils or black beans, but cooking times may need to be adjusted.
2. Is this soup gluten-free?
Yes, this recipe is gluten-free as all the ingredients used do not contain gluten.
3. Can I make this soup in a slow cooker?
Absolutely! Combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Adjust seasoning before serving.
