Coconut Curry Chickpea and Vegetable Soup (with Chicken)
This Coconut Curry Chickpea and Vegetable Soup is a cozy hug in a bowl. It’s the perfect nourishing meal, packed in fragrant spices to create a satisfying dish with minimal fuss!
Ahhh, the magic of a warm, comforting bowl of soup that tastes to glory in the middle of a cold weather!…
…Yes, chilly temps leave me wanting nothing but hot drinks, high heater, warm showers, and can’t be out, hearty comfort food. This is what Coconut Curry Chickpea and Vegetable Soup with Chicken is and much more!
It also checks off the “fuss-free” box, because it’s made from simple ingredients. It has some of my favorite things – warm curry spices, hearty chickpeas & veggies, creamy coconut milk and chicken. (If you’re looking for a vegan choice), you may omit chicken. It will be good as well! Let’s do this!
INGREDIENTS
Nothing beats the flavor and texture of chickpeas cooked from dried chickpeas. Canned chickpeas are good as a speedy option but they cant compare to freshly cooked chickpeas. This is where pressure cooking makes things faster. So, before mixing all the ingredients together in the slow cooker, I cook my chickpeas before. You also can prepare this soup on the stovetop (see notes in the recipe card).
The curry flavor in this meal are not overpowering. They mix really nicely with the coconut milk. If you are not a fan of coconut milk, then you can substitute heavy cream for the coconut milk.
STEPS TO MAKE COCONUT CURRY CHICKPEA AND VEGETABLES
- Cook dry chickpeas. If you’re using canned chickpeas, skip this step.
- Wash and cut the veggies you will use.
- Add the chicken in the slow cooker and combine vegetable broth, coconut milk and the rest of spices.
- Stir in chickpeas, green beans and carrots.
- Cover and cook.
- Serve with cooked couscous or quinoa, then dig in and enjoy!
FINAL TIPS
- If you decide cooking with dried chickpea, I recommend to soak them in water the day before cooking.
- On the last cooking 15 minutes, add arrowroot flour or cornstarch to thickness in the soup.
- Marinate the chicken with your favorite spices and salt. That will add a plus to this dish!
Saucepan Cook Instructions:
Soak the chickpeas overnight or at least 4 hours and drain. Heat the saucepan to medium heat with 1 tsp of olive oil, add the chicken with vegetable broth, coconut milk, add salt to taste. Cook for 15 minutes. Then, add the chickpeas and veggies with the rest of spices. Stir and bring to boil over high heat. Reduce to a simmer, cover and cook for 20 minutes. Stir remaining 1/4 cup broth into (arrowroot, cornstarch or all purpose flour) in small bowl until smooth; whisk into vegetable mixture. Adjust salt if necessary and cover and cook for 10 more minutes or until thickened.
HOW TO STORE THE SOUP
This dish is delicious fresh and as leftovers. Store leftovers (separately) in the refrigerator up to 4 days. Reheat on the stovetop or microwave until hot.
SERVING SUGGESTIONS
To serve, divide the sauce between serving bowls and rest with a spoonful of rice or grain of choice. I topped with quinoa. Garnish with green onion and toast almonds.
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
If you liked this comforting soup, you might like this:
Cozy Homemade Vegan Tomato Soup
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Coconut Curry Chickpea and Vegetable Soup (with Chicken)
Equipment
- slow cooker or saucepan See notes below for saucepan instructions.
Ingredients
- 2 cups unsweetened coconut milk (full fat)
- 2 cups vegetable broth divided
- 2 tsp curry powder
- ¼ tsp crushed or ground red pepper
- ¼ tsp crushed ginger
- 12 oz green beans
- 2 carrots slices
- 2 cups chickpeas dried or canned
- ¼ cup arrowroot flour or cornstarch all purpose flour will work as well
For serving (optional)
- quinoa, couscous or rice
- green onions
- toast almonds
Instructions
- Coat inside slow cooker with 1 tbsp of olive oil. Add chicken (optional) and combine with coconut milk, vegetable broth, curry powder, crushed red pepper and ginger.
- Stir in chickpeas, green beans and carrots. Cover and cook on high 3-4 hours or until vegetable are tender.
- Stir remaining vegetable broth into (arrow flour, cornstarch or all purpose flour) in small bowl until smooth; whisk into vegetable mixture. Cover and cook on high 15 minutes or until thickened.
- Ladle into shallow bowls; top with couscous, green onion and toast almonds, if desired.
Notes
- Soak the chickpeas overnight or at least 4 hours and drain. Heat the saucepan to medium heat with 1 tsp of olive oil, add the chicken with vegetable broth, coconut milk, add salt to taste. Cook for 15 minutes. Then, add the chickpeas and veggies with the rest of spices. Stir and bring to boil over high heat. Reduce to a simmer, cover and cook for 20 minutes. Stir remaining 1/4 cup broth into (arrowroot, cornstarch or all purpose flour) in small bowl until smooth; whisk into vegetable mixture. Adjust salt if necessary and cover and cook for 10 more minutes or until thickened.