Simple and super delicious Chickpea Curry Soup. It's easy to make and ready in less than 30 minutes. Serve with fresh, crusty bread, rice or warm naan bread!
PREP TIME: 10 minutesminutes
COOK TIME: 25 minutesminutes
TOTAL TIME: 35 minutesminutes
Servings: 6servings
Ingredients
1tablespoonoil, or a few tablespoons of water for oil-free
1mediumonion, diced
4mediumcarrots, diced
2large clovesgarlic
1½tablespooncurry powder
1 kg (2.2 lbs / 6 cups)diced potato
3cupsvegetable stock
2teaspoonsfine sea salt, add to taste
1teaspoonfreshly ground black pepper
2 x 15 oz cans (about 3cups)chickpeas,( or 2 x 398ml Canadian cans / 400g cans in UK)
13.5 oz (398 - 400 mls)canned coconut milk, full fat is best but light is ok if you prefer
Saute the onion and carrots for about 5 minutes or until translucent.
Add the garlic & curry powder and cook for about another minute until fragrant.
Add the potatoes, stock, salt and pepper and simmer until the potatoes are fork tender (about 10 to 15 minutes).
Using an immersion blender, partially blend the soup with a few short bursts. Or scoop out a couple of cups and blend in a blender then add it back to the soup pot.
Add the chickpeas, coconut milk and sugar. Stir well and simmer over medium/low heat until heated through.
Taste and adjust the salt and pepper as necessary before serving.
NOTES
Instant Pot instructions
Saute the onions and carrot using the saute function on your Instant Pot until translucent. Turn the pot off and add the garlic and curry powder. Allow them to cook for a minute or two in the residual heat, then add the potatoes, stock, salt and pepper. Put the lid on, seal the vent and cook on manual for 7 minutes. Let the pressure release naturally for 10 minutes, then manually release the rest of the pressure. Using an immersion blender, partially blend the soup with a few short bursts. Or scoop out a couple of cups and blend in a blender then add it back to the soup pot. Turn the Instant Pot to saute and add the coconut milk and chickpeas. Once it starts simmering and it's hot it's done. Turn off the Instant Pot and serve.
Slow cooker instructions
If using a slow cooker I highly recommend you first saute the onions and carrot in a pan first as per the recipe. Then add the garlic to the pan and let it cook for an additional minute, before transferring them to the slow cooker. This step adds so much extra flavour. If you don't have time though just throw it all in uncooked. Then add the curry powder, potatoes, stock, salt and pepper to the slow cooker. Cook on high for about 3 hours or low heat for 6 – 7 hours. Blitz a few times with an immersion blender to thicken (or scoop a couple of cups out and blend in a blender then return to the slow cooker), add the chickpeas and coconut milk then pop the lid back on and let it warm through for 10 to 15 minutes before serving.Storage & freezingStore leftover soup in a sealed container in the fridge for 4 to 5 days and reheat gently in a pan on the stovetop or in a microwave.Freeze for up to 3 months. Defrost overnight in the fridge then reheat as above.