Chickpea and Tomato Coconut Curry Soup

Chickpea and Tomato Coconut Curry Soup

Adapted from https://nyssaskitchen.com/30-minute-chickpea-and-tomato-coconut-curry-soup/

Preparation: 30 minutes

Servings: 4 - 6

Ingredients

1 medium onion, diced

1 zucchini, diced

½ cup diced mushrooms

4 cloves garlic, thinly sliced

1 tsp salt

1 Tbsp curry powder

Pinch of crushed red pepper

1 – 14.5 oz can petite diced tomatoes (fire roasted, if desired)

2 – 14.5 oz cans chickpeas (or 3 cups)

1 – 14.5 low fat coconut milk

3 cups water (or vegetable broth)

½ lemon or lime, juiced

Garnish with chopped cilantro, thinly sliced red onion (optional)

Instructions

1.       Add the onion, garlic, zucchini, mushrooms and teaspoon of salt to a large soup pot. Sauté for about 5-6 minutes, stirring occasionally, until translucent and soft. 

2.      Next add the curry powder and pinch of dried chili and stir almost constantly for about 30 seconds or so, until spices are fragrant and start to stick to the bottom of the pan. 

3.      Add the diced tomatoes and water (or broth).

4.      Scrape up any brown bits from the bottom of the pan. Bring to a boil and then reduce to a simmer.

5.      Cover and cook for about 10 minutes, until tomatoes are soft. 

6.      Add chickpeas and coconut milk and bring back up to a simmer. Simmer for another 5 minutes or so to marry the flavors. 

7.      Season with salt and pepper and juice of half a lemon or lime. 

8.     Serve topped with sliced red onion, cilantro, roasted cashews and more lime wedges.