1-Pot Curried Chickpea Soup

4 servings


40 minutes

total time


2 Tbsp coconut oil or avocado oil (or ghee if not vegan)

1 cup diced white or yellow onion

2 Tbsp fresh minced ginger

1/4 tsp red pepper flake (omit for less heat)

4 cloves garlic, minced

2 (15-oz) cans chickpeas, drained

1/2 tsp sea salt, plus more to taste

2 Tbsp curry powder (or store-bought)

2 (14-oz) cans light coconut milk, plus more for serving

1 cup vegetable broth (omit for thicker more stew-like texture)

1-2 tsp maple syrup

1-2 Tbsp lime juice

Lime wedge

Fresh cilantro or mint

Actually crispy chickpeas

Coconut yogurt (or coconut milk, we love plain Coco June or Culina for store-bought)


Heat a large pot or Dutch oven over medium heat. Once hot, add oil, onion, ginger, and red pepper flakes. Sauté for 2-3 minutes, stirring frequently. Then add garlic and sauté for 2 minutes more, until onion is translucent and fragrant.

Add chickpeas, salt, and curry powder and stir to coat. Sauté on medium-low heat for 5 minutes to slightly brown the chickpeas and infuse them with more flavor. Stir frequently.

Add coconut milk and vegetable broth (omit for thicker, more stew-like texture) and stir. Bring back to a simmer over medium heat, then reduce heat to low and simmer uncovered for 10-15 minutes.

Near the end of cooking, add the maple syrup and lime juice and stir. Then taste and adjust flavor as needed, adding more salt to taste, maple syrup for sweetness, curry powder for more intense curry flavor, red pepper for heat, or lime juice for acidity.

Serve hot. Optional: Garnish with mint or cilantro, coconut milk or yogurt, more lime juice, and/or crispy chickpeas. Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop or microwave until hot. If too thick, thin with light coconut milk or water.


Serving Size



426 kcal

Total Fat

23.8 g

Saturated Fat

16 g

Unsaturated Fat

3.13 g

Trans Fat





716 mg

Total Carbohydrate

45.6 g

Dietary Fiber

10.8 g

Total Sugars

11.2 g


11.4 g

4 servings


40 minutes

total time
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