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- 1 tablespoon coconut oil - 1 medium onion, finely diced - 3 cloves garlic, finely minced - 1 tablespoon fresh ginger, grated - 2 tablespoons red curry paste - 1 can (400 ml) creamy coconut milk - 3 cups vegetable broth - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 medium sweet potato, peeled and diced - 1 red bell pepper, diced - 1 cup fresh spinach leaves - 1 tablespoon soy sauce or tamari - Salt and pepper to taste - Fresh cilantro for garnish - Lime wedges for serving The ingredients in this coconut curry chickpea soup make it special. Each one adds a unique taste. First, the coconut oil brings a rich flavor. It helps to sauté the onion, garlic, and ginger. This mix creates a fragrant base. The red curry paste adds heat and depth. Next, creamy coconut milk and vegetable broth bring smoothness. They make the soup hearty. Chickpeas add protein, while sweet potatoes give sweetness. Red bell pepper and spinach add color and nutrition. Seasoning is key. Soy sauce or tamari enhances the taste. Don’t forget salt and pepper to balance flavors. Fresh cilantro and lime wedges are great for garnishing. They add a fresh and zesty finish. This soup is not just tasty; it's also colorful and inviting. Enjoy making it! 1. In a large pot, heat 1 tablespoon of coconut oil over medium heat. 2. Add 1 medium onion, finely diced. Sauté for 5-7 minutes until soft. 3. Next, add 3 cloves of minced garlic and 1 tablespoon of grated ginger. Cook for 1-2 minutes. 4. Mix in 2 tablespoons of red curry paste. Stir well and cook for 1 minute. 1. Pour in 1 can (400 ml) of coconut milk and 3 cups of vegetable broth. Stir to combine. 2. Add 2 cans (15 oz each) of drained chickpeas and 1 medium sweet potato, diced. Stir well. 3. Let the soup simmer for 15-20 minutes until the sweet potatoes are tender. 1. Stir in 1 diced red bell pepper and 1 cup of fresh spinach leaves. Cook for 5 minutes. 2. Add 1 tablespoon of soy sauce or tamari. Season with salt and pepper to taste. 3. Serve in bowls, garnished with fresh cilantro and lime wedges. Enjoy! To boost the taste of your Coconut Curry Chickpea Soup, try these spice adjustments: - Add a pinch of cayenne for heat. - Stir in a teaspoon of turmeric for warmth and color. - Use fresh lime juice to brighten flavors. If you need substitutions, consider these options: - Use green curry paste instead of red for a different taste. - Swap sweet potato for butternut squash if you prefer. - Replace spinach with kale for a heartier texture. For an Instant Pot version, follow these steps: 1. Sauté onion, garlic, and ginger using the sauté mode. 2. Add curry paste and cook for a minute. 3. Pour in coconut milk and broth, followed by chickpeas and sweet potato. 4. Cook on high pressure for 8 minutes. 5. Let the pressure release naturally for 10 minutes. For a slow cooker adaptation: 1. Sauté onion, garlic, and ginger in a pan first. 2. Transfer to the slow cooker with rest of the ingredients. 3. Cook on low for 6-8 hours or high for 4 hours. To serve your soup, ladle it into bowls. - Garnish with fresh cilantro for a pop of color. - Add a wedge of lime for a zesty kick. - For a hearty meal, serve over fluffy rice or with crusty bread. Be creative with garnishes! You might add toasted coconut flakes or a swirl of coconut milk. This adds beauty and extra flavor to your dish. {{image_4}} You can easily make this soup vegan and gluten-free. The main ingredients are already plant-based. Use gluten-free soy sauce or tamari for seasoning. This way, you keep all the flavors without gluten. If you want more protein, try adding tofu or tempeh. You can sauté them in coconut oil until crispy. This will add a nice texture to your soup. You can customize the spice levels to your taste. If you like it spicy, add more red curry paste. For milder flavor, use less. You can also add chili flakes for extra heat. Feel free to mix in different vegetables. Carrots, zucchini, or snap peas work well. These will add color and nutrients. Just chop them small so they cook evenly. This soup pairs great with crusty bread or naan. You can also serve it over steamed rice for a hearty meal. For meal prep, store it in airtight containers. It keeps well in the fridge for a few days. You can reheat it quickly on the stove or in the microwave. Enjoy it for lunch or dinner! You can keep Coconut Curry Chickpea Soup in the fridge for 3 to 5 days. Make sure to store it in a sealed container. When you're ready to enjoy it again, reheat it on the stove. Just warm it over low heat, stirring often. You can also use a microwave; heat it in short bursts, stirring in between. To freeze the soup, let it cool completely first. Pour it into freezer-safe containers, leaving some space for expansion. It will last for up to 3 months in the freezer. When you want to eat it, take it out and thaw it overnight in the fridge. To reheat, use the stove or microwave. If using the stove, warm it on low heat, stirring until hot. To add heat, you can use more red curry paste. Start with a teaspoon more, then taste. You can also add cayenne pepper for extra kick. Fresh chili peppers are great too. Slice them and stir them in while cooking. Yes, you can use lentils instead of chickpeas. They will cook faster and absorb flavors well. White beans or black beans are also good choices. Just make sure to adjust cooking time based on what you use. Yes! You can add more coconut milk to enhance the creaminess. Blending part of the soup will also help. Use an immersion blender for a smooth texture. You can also mix in some cashew cream if you want. This soup goes well with crusty bread or naan. You can serve it over fluffy steamed rice too. A fresh salad on the side adds a nice crunch. Lime wedges for squeezing can brighten the flavors. Preparing this soup takes about 10 minutes. Cooking time is about 25 minutes. So, you can enjoy your meal in about 35 minutes total! It's a quick and tasty option for busy days. This blog post explored the delicious Coconut Curry Chickpea Soup. You learned about its key ingredients, including coconut oil, chickpeas, and sweet potatoes. We discussed easy steps to prepare the base and build the soup. I shared helpful tips for flavor and cooking methods. Plus, you found variations for dietary needs and upgrades. This soup is not just tasty; it’s also simple to make. Enjoying healthy meals at home is rewarding. Try this recipe and share your results with friends!

Coconut Curry Chickpea Soup

Experience the warmth and flavor of Coconut Curry Chickpea Soup with this easy recipe! Packed with delicious ingredients like creamy coconut milk, nutritious chickpeas, sweet potatoes, and vibrant spinach, it's perfect for a cozy meal. Learn how to create this comforting dish that’s full of rich flavors and healthy benefits. Click through to explore this tasty recipe and bring a bowl of joy to your table!
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Ingredients
  

1 tablespoon coconut oil

1 medium onion, finely diced

3 cloves garlic, finely minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 can (400 ml) creamy coconut milk

3 cups vegetable broth

2 cans (15 oz each) chickpeas, thoroughly drained and rinsed

1 medium sweet potato, peeled and cut into small dice

1 red bell pepper, diced into bite-sized pieces

1 cup fresh spinach leaves

1 tablespoon soy sauce or tamari

Salt and fresh ground pepper to taste

Fresh cilantro for garnish

Lime wedges for a zesty serving

Instructions
 

In a spacious pot, heat the coconut oil over medium heat until it shimmers. Add the finely diced onion and sauté for about 5-7 minutes, stirring occasionally, until it becomes softened and translucent.

    Incorporate the minced garlic and grated ginger into the pot, allowing them to cook for an additional 1-2 minutes until their aromas fill the air.

      Gently mix in the red curry paste, ensuring it coats the onions evenly, and let it cook for another minute to develop the flavors.

        Pour in the luxurious coconut milk followed by the vegetable broth, stirring well to combine. Bring this mixture to a gentle simmer, allowing the flavors to meld together.

          Add the rinsed chickpeas and diced sweet potato into the pot, stirring to incorporate. Allow the soup to simmer for 15-20 minutes until the sweet potatoes are tender and cooked through.

            After the sweet potatoes are tender, stir in the diced red bell pepper and fresh spinach leaves, allowing them to wilt and blend into the soup for an additional 5 minutes.

              Pour in the soy sauce or tamari, seasoning with salt and freshly ground pepper to taste. Adjust seasonings as needed to enhance the flavors.

                Once cooked, remove the pot from heat and let the soup cool slightly, enhancing the flavors prior to serving.

                  Vorbereitungszeit: 10 min | Gesamtzeit: 35 min | Portionen: 4-6

                    - Presentation Tips: Ladle the aromatic soup into bowls, generously garnishing with fresh cilantro leaves and a wedge of lime for a pop of color. This soup pairs beautifully with crusty bread or can be served over a bed of fluffy steamed rice for a more filling meal. Enjoy!