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- 1 tablespoon coconut oil - 1 onion, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon red curry paste - 1 can (14 oz) coconut milk - 2 cups vegetable broth - 1 can (15 oz) chickpeas, drained and rinsed - 1 red bell pepper, diced - 1 teaspoon turmeric powder - 1 teaspoon cumin - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving You can easily adjust the ingredients. If you don’t have coconut oil, use olive oil instead. For a milder flavor, skip the red curry paste or use less. You can swap the chickpeas for lentils if you prefer. If you like it creamier, use more coconut milk. For a fresh twist, add some spinach or kale. This soup is packed with nutrients. Each serving has about: - Calories: 300 - Protein: 10g - Carbohydrates: 40g - Dietary Fiber: 10g - Fats: 10g This soup is also a great source of iron and vitamin C. Plus, it's vegan and gluten-free! Enjoy a bowl for a healthy meal. Start by heating 1 tablespoon of coconut oil in a large pot over medium heat. Add 1 chopped onion and sauté it for about 5 minutes. You want it soft and clear. Next, stir in 3 minced garlic cloves and 1 tablespoon of grated ginger. Cook for another 2 minutes. Let those great smells fill your kitchen! Add 1 tablespoon of red curry paste, 1 teaspoon of turmeric, and 1 teaspoon of cumin. Stir well for 2 more minutes. This mix is the heart of your soup. Pour in 1 can of coconut milk and 2 cups of vegetable broth. Stir everything together and bring it to a gentle simmer. Now, it's time to add 1 can of drained and rinsed chickpeas and 1 diced red bell pepper. Let the soup simmer for 15 to 20 minutes. This step helps the flavors blend beautifully. If you want a thinner soup, add more vegetable broth as needed. Taste it and adjust with salt and pepper. Before you serve, garnish your soup with fresh cilantro. This adds a pop of color and flavor. Don't forget to add a squeeze of lime juice on top. This brightens the dish and makes it extra special. Enjoy your Coconut Curry Chickpea Soup! To make your Coconut Curry Chickpea Soup shine, here are some expert tips: - Use fresh ginger and garlic. They add a bright taste. - Choose a good-quality red curry paste. It boosts flavor. - Simmer the soup long enough. This melds all the flavors well. - Squeeze fresh lime juice just before serving. It brightens the dish. Watch out for these common mistakes: - Skipping the sauté step. This builds a strong base flavor. - Adding too much salt too early. Taste as you go. - Not rinsing the chickpeas. This removes extra sodium and improves taste. - Overcooking the bell peppers. They should stay crisp and vibrant. Serve your Coconut Curry Chickpea Soup with these ideas: - Pair it with warm naan bread or jasmine rice. - Top with a sprinkle of fresh cilantro for color. - Add lime wedges on the side for extra zest. - Serve in a deep bowl for a cozy feel. {{image_2}} You can add various proteins to this soup. Chicken, shrimp, or tofu work well. If you choose chicken, use cooked, shredded pieces. For shrimp, add them in the last few minutes. Tofu should be cubed and sautéed before joining the soup. These add-ins boost the soup's heartiness, making it even more filling. The base of this soup is already vegetarian and vegan-friendly. To keep it vegan, always check the red curry paste. Some brands may contain fish sauce. Use a vegan curry paste to keep things plant-based. You can also swap chickpeas for lentils or beans if you prefer. To elevate the flavors, add fresh herbs like basil or mint. A drizzle of sesame oil or a splash of soy sauce can also enhance the taste. For a spicy kick, toss in chopped jalapeños or a dash of hot sauce. A squeeze of lime juice brightens the soup, adding a fresh zest. After you make your coconut curry chickpea soup, let it cool down. Once it is cool, store it in an airtight container. Place the container in the fridge. The soup stays fresh for about 3 to 5 days. Always check for any off smells or changes in color before eating. If you want to keep the soup longer, freezing is a great option. Pour the cooled soup into freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. You can freeze it for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight. To reheat the soup, you have a few choices. You can use a pot on the stove or a microwave. If using the stove, warm it over low to medium heat. Stir often to avoid burning. If using the microwave, heat in short bursts, stirring in between. Make sure it’s hot all the way through before serving. If the soup is too thick, add a splash of vegetable broth to reach your desired consistency. Yes, you can use fresh chickpeas. Fresh chickpeas will need soaking and cooking first. Soak them overnight in water. Then, cook them until they are tender. This can take one to two hours. Use about one cup of dried chickpeas. They will add a nice texture to your soup. If you need a substitute for coconut milk, try almond milk or soy milk. You can also use cashew cream for a rich taste. Just remember, these options will change the flavor. They won’t be as creamy or rich as coconut milk. Adjust the spices to balance the taste if you use a different milk. To make your soup spicier, add more red curry paste. You can also include chopped fresh chilies or red pepper flakes. Start with a small amount, then taste it. Keep adding until you reach your desired heat. Spice can enhance the flavors and make the soup exciting. We explored key ingredients, from measurements to nutritional info. Then, I shared step-by-step cooking instructions, helping you make a delicious soup. I offered expert tips and highlighted common mistakes to avoid. There are many variations to keep your meals exciting, and I covered storage and reheating methods. Use this knowledge to create the best soup for your tastes. Enjoy cooking and experimenting with flavors!

Coconut Curry Chickpea Soup

Warm up with this delicious Coconut Curry Chickpea Soup that's packed with flavor and nutrients! Made with coconut milk, fresh ginger, and hearty chickpeas, this soup is easy to prepare and perfect for any day of the week. Discover the step-by-step recipe and enjoy a comforting bowl of goodness that will leave you wanting more. Click through to explore this simple yet satisfying recipe and bring the taste of curry into your kitchen!
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Ingredients
  

1 tablespoon coconut oil

1 onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon red curry paste

1 can (14 oz) coconut milk

2 cups vegetable broth

1 can (15 oz) chickpeas, drained and rinsed

1 red bell pepper, diced

1 teaspoon turmeric powder

1 teaspoon cumin

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

In a large pot, heat coconut oil over medium heat. Add the chopped onion and sauté for 5 minutes until soft.

    Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

      Add the red curry paste, turmeric, and cumin, and stir well to combine, cooking for another 2 minutes.

        Pour in the coconut milk and vegetable broth. Stir to combine and bring to a gentle simmer.

          Add the drained chickpeas and diced red bell pepper, allowing the soup to simmer for 15-20 minutes, allowing the flavors to meld together.

            Season with salt and pepper to taste. If you prefer a thinner consistency, you can add more vegetable broth at this stage.

              Before serving, garnish with fresh cilantro and a squeeze of lime juice for added brightness.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4