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Curried Chickpea Soup

Curried Chickpea Soup
Heather Nicholds
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Curried Chickpea Soup
Heather Nicholds

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Video Transcription *PDF

Grocery List and Class Prep Notes *PDF

Prep time: 10 min. Cook time: 35 min.
Time from start to eating: 45 min.
Makes enough for 4 bowls.


  • 1 Tbsp curry powder (or make your own with 1 tsp cumin, 1 tsp coriander, 1/2 tsp ginger, 1/2 tsp turmeric, pinch black pepper and/or cayenne)
  • 1 onion, peeled and chopped
  • 1-2 cloves garlic, minced or pressed
  • Small piece fresh ginger, minced
  • 1/4 cup water, red wine or vegetable broth
  • 1 zucchini, chopped
  • 2 carrots, chopped
  • 1 1/2 cups chickpeas (1 14oz can, or 1/2 cup dried fully cooked)
  • Sea salt or Herbamare, to taste
  • 1 cup coconut milk
  • 2 Tbsp fresh parsley, mint and/or chives, chopped (garnish)


  1. Put the curry powder in a large soup pot, and turn the heat on to medium. Toast the spices lightly, stirring frequently to make sure they don’t burn.
  2. Then add the onion, garlic and ginger with just enough water/wine/broth to cover the bottom. To really concentrate the flavors, you could saute the onions and garlic in a teaspoon of coconut or olive oil. Heat to medium-high, stirring the onion, garlic and ginger occasionally, until they’re softened.
  3. While they cook, chop the other vegetables, then add them to the pot along with the chickpeas and a sprinkle of salt. Add 2 cups of water, and bring to a boil. This happens much faster if you boil the water in advance. Cover, and leave to simmer for about 30 minutes.
  4. Once the the carrots are cooked, stir in the coconut milk. Serve garnished with fresh herbs.

Nutrition Facts

Per serving

  • Calories 256
  • Total Fat 14.1g 22%DV
  • Saturated Fat 10.9g 54%DV
  • Cholesterol 0mg 0%DV
  • Sodium 331mg 25%DV
  • Carbohydrates 28.2g 9%DV
  • Dietary Fiber 7.4g 30%DV
  • Sugar 6.9g
  • Protein 8.1g
  • Vitamin A 5554IU 206%DV
  • Vitamin C 12.5mg 14%DV
  • Calcium 74.7mg 6%DV
  • Iron 4.7mg 26%DV