So this Easy Warming & Nutritious Curried Chickpea Soup is packed full of flavor and nutrients! it’s perfect for the cold weather, and when you are in a need for a warming dish!
Low on calorie, and high on protein, this soup will keep you full for a long period of time!
It’s pretty simple to make this delicious Easy Warming & Nutritious Curried Chickpea Soup, simply cook the onions in some oil until soft, add the ginger, garlic and chili and some curry spices and cook for a few more minutes, then add the chopped plum tomatoes, coconut milk, and the chickpeas and simmer for 30 minutes.
Now, I added ground almonds (almond flour) to the soup, because it gave it richness and just complimented it really well, but adding almond flour is absolutely optional!
Another cheeky thing you can do, is if you want to turn this recipe into less ‘soupy’ and more ‘curry’ simply add half a can/tin of tomatoes and half the tin/can of coconut milk, so it will be a bit thicker and you will be able to use it as a curry instead, and garnish it with some rice, and perhaps with our easy Fluffy Gluten-Free Vegan Naans
Each serving contains approximately 322 calories.
1 thumb-sized ginger peeled and minced
One white onion sliced
1 tablespoon of olive oil
4 cloves of garlic
1 tablespoon of garam masala
1/2 teaspoon of turmeric
1 tablespoon of cumin
1 tablespoon of curry powder
One red chili deseeded and chopped
400g can/tin of chopped plum tomatoes
400g can/tin of chickpeas, drained and rinsed
5 tablespoons of ground almonds
1 tin of whole coconut milk
1. In a deep saucepan, heat gently the olive oil and add the onion and cook on low heat for about 6 minutes, or until soft.
2. Add the garlic, ginger, and chili and cook for one more minute. Add the spices and cook for another minute.
3. Add the tomatoes, the coconut milk and the chickpeas and the ground almonds and some salt.
4. Simmer for 30 minutes on a low heat and adjust the seasoning if needed.