Chickpea Curry Soup

Name: Chickpea Curry Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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; 1/2 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); 3/4 teaspoon sea salt (, more to taste); Fresh cracked pepper (to taste); 1/4 cup chopped cilantro; 1 lime (, juiced); Chopped cilantro; Lime wedges

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

chickpea curry soup

Instructions

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Step 1

In a large pot, heat oil over medium heat. Once shimmering, add the onion and sauté until translucent. About 2-3 minutes.

Step 2

Add garlic and ginger. Sauté for 30-60 seconds until fragrant.

Step 3

Now add the tomato paste, curry powder, and pepper flakes. Sauté until fragrant, about 30-60 seconds.

Step 4

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.

Step 5

Now Remove the lid and simmer for another five minutes to reduce and thicken slightly.

Step 6

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.

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