When I first made this creamy chickpea soup, I thought..hmm, it’s a bit on the coconut side. My first instinct – add more spices to compliment (or hide for those opposed to heavy coconut flavor) the creamy coconut. I must say, I enjoy it much more now that I’ve tinkered with the spice adjustments. And here it is! A delicious, creamy, not overtly coconut soup that is full of delicious chickpea protein and fiber! You can also make this a lighter calorie version by using light coconut milk. And if you are absolutely adamant about disliking the taste of coconut, and any hint of it will induce the gag reflex..you could use another thick liquid like Unsweetened Mimic Creme (which is also gluten-free, so no need to worry about that change). This recipe makes about 4-5 servings..so double if you’re feeding a family and want leftovers! It’s also super easy and fast to put together!! You can have dinner on the table within 30 minutes from starting…and that’s NOT working at a insane pace.
Ingredients:
3-4 C cooked chickpeas (or two 19-oz cans), drained and rinsed
one 13.5-oz can light or regular coconut milk
1/2 C chopped tomatoes (or one 14.4-oz can)
1.25 C vegetable broth
1/4 C cilantro
1/2 tsp garam masala
1/2 tsp ground ginger
1/2 tsp cardamom
1 TBSP canola oil
1/2 medium onion, diced
1.5-2 tsp powdered garlic
salt and pepper to taste
1 tsp whole coriander, roughly ground
Directions:
1. In a blender, combine 2 C of the chickpeas, coconut milk, tomatoes, 1/4 C broth, cilantro, garam masala, ginger, and cardamom. Puree until smooth.
2. In a large stockpot, heat the canola oil over medium heat and saute the onion until softened. Add the powdered garlic, salt, pepper, and coriander. Add the pureed ingredients, plus 1-2 C of the remaining chickpeas (depending on how much whole chickpeas you want) to the stockpot and bring to a simmer over moderately high heat. Once it begins to simmer (about 5-8 minutes), turn off heat and serve with crispy pita chips.
*For a spicy version: Add about 1/2 tsp cayenne with the garlic, coriander, salt and pepper.
Happy Cooking!
I love coconut–this sounds perfect. I think I’ve got Friday’s dinner set now. Thank you! (And I’m thrilled I can eat everything in this soup!). 🙂
Thanks Ricki! Let me know how it turns out for you!! And I’m here to please picky and/or restrictive eaters – I personally happen to fall under both categories, so I totally understand 😉
Haha picky eater Sara indeed! =) I like the sound and look of this soup, I have a feeling Matt would love it too. All I have to ask is where is the potato? A soup from Sara without potatoes? *gasp*
It’s funny you should bring up the potato Nikki..I contemplated the next time I make this to add a potato! Ah, hahaa 🙂
oh my god, even before i saw the title i was salivating. sounds awesome.
[…] get me wrong, regular old coconut milk certainly has its place in my kitchen for use in curries and home made ice cream, etc. But its heavy richness doesn’t lend itself to cereal, drinks […]
[…] September 21, 2009 by Sara What do you do with leftover wild rice? Eat it, clearly! Here’s a super delicious way to use up leftover rice – and it doesn’t even need to be wild rice, but sometimes you have excess from the Wild Brown Rice Salad…or you just happen to love wild rice like I love wild rice. I love a good burrito, but sometimes you feel guilty for over indulging in tortillas (it’s rare, but I’ve heard of it happening)…so why not have a lettuce wrap with all the burrito goodness that goes on the inside! This recipe will make about 3-4 lettuce wraps, depending on how full you fill them! And if you’re using leftovers, this dish can come together in about 5 minutes! Serve alongside a bowl of hearty soup, such as Velvety Tomato Soup or Curry Chickpea Soup. […]
[…] On the lighter side of things: Spinach and Chickpea Dinner Salad with a fresh fruit sorbet or coconut milk ice cream for dessert Wild Brown Rice Salad with a side of Hannah’s Potato Salad or Coconut Curry Chickpea Soup […]
[…] Coconut Curry Chickpea Soup […]
[…] November 24, 2009 by Sara Personally, I’m not a huge fan of pre-blended curry powder you get at the grocer – I don’t feel it gives an accurate “curry” flavor. While it suffices for those who have no idea how to throw together your own blend of spices for a curry flavor, those of you who follow the Primate now have no excuse not to have the best homemade curry this side of the Pacific. This recipe makes about 1/4 C – which is just perfect for several recipes worth! Check out Jo’s Chickpea, Cauliflower, and Kale curry or my Indian-spiced String Beans, not to mention a perfect Autumn delight: Coconut Curry Chickpea Soup! […]
AWESOME! I had tried a form of this at a local deli and saw your recipe – it turned out way better than the deli.
Being a noobie I didn’t have the cardamom or masala but do plan on getting some this weekend. Made a couple of changes:
1. Used 1 tbl fresh ginger (I keep it in the freezer – whole)
2. used 1 tbl curry powder
3. Fresh cilantro – again from the freezer – freezes great if you layer it gently in t/ware)
4. Most important – SHAKE the can of coconut – vigorously… learned the hard way…
Second Batch – used 1/2 a sweet potato … that was best!
Wonderful Nick!! I love the addition of fresh ginger 🙂