Imagine a fragrant, aromatic, chickpea curry in soup form. With the sweetness of sweet potatoes and the creaminess of coconut milk, this is a soup you will be making many times. Spice it up with chilli flakes, serve more on the side and garnish with a ton of coriander. Bake some naan bread or dip in some pitta bread for a delicious feast.
Spicy chickpea soup with coconut milk
Spicy, fragrant, aromatic, save this soup to make again and again. It's like a delicious vegan curry in a soup version. Serve it with naan bread or pitta.
Ingredients
- 1 cup whole dry chickpeas, (soaked in water with ½ tsp baking soda from the night before)
- 1 tsp mustard seeds,
- 3 Tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 Tbsp ginger, finely chopped
- 1 sweet red pepper, sliced
- 1 medium sweet potato, diced
- 1 tsp ground cumin
- ½ tsp turmeric
- 1 tsp dry coriander, crushed
- ¼ tsp black pepper
- ¼ tsp chilli flakes, and extra for serving
- 750 ml water
- 1 Tbsp vegetable powder (optional)
- 1 Tbsp tomato paste
- 400 ml coconut milk, from a can
- 1 cup fresh coriander chopped
- 1 spring onion, fresh, for garnish
Instructions
- Cook the chickpeas in plenty of salted water until cooked but not mushy. Drain and set aside until needed.
- In a large saucepan, sauté the mustard seeds until they turn grey and start to pop. Add the olive oil, onion, garlic, ginger and sweet pepper. Sauté until they start to brown a bit. Add the sweet potato and spices. Continue sautéing until they are fragrant.
- Add the water, vegetable powder, tomato paste and cooked chickpeas to the pot. Season with salt and cook until the sweet potato is cooked and the chickpeas are very soft. The soup at this stage will be thick. If it is still too loose, boil a little longer. Add the coconut milk and stir. Once it comes to a boil, remove from the heat.
- Serve the soup warm, garnished with coriander leaves, spring onion and extra chilli for the brave.
