Curried chickpea soup

Curried Chickpea soup

Prepare time: 20 min
Cook: 1 hour
Ready in: 1 hour 20 min
Servings: 6 people


  • 1 onion
  • 1 big red bell pepper
  • 2 carrots
  • 1 celery stam
  • 3 cloves of garlic
  • A little piece of ginger
  • 1 spicy chilli pepper
  • 2 limes
  • 1 can of chickpeas
  • 1 litre of vegetable stock
  • Table spoon of olive oil
  • 2 teaspoons of  yellow curry powder
  • 0,5 teaspoon of cumin powder
  • 1 teaspoon of curcuma powder
  • fresh chopped coriander (for serving)
  • fresh chopped spring onion (for serving)
  • pinch of salt (optional)

This heart warming and full of veggies soup, will make you super happy! Start by washing all the vegetables. Then bit by bit we start cutting them into little pieces. you don’t have to be super precise, since everything will be blended in the end. Cut the onion, red bell pepper (without seeds and white parts), carrots, celery and put on the side. Then peel the ginger and garlic and cut in pieces, followed by the fresh chilli pepper.

Meanwhile bring one litre of vegetable stock on the heat. Drain the chickpeas and set all your ingredients on the side to start cooking. Bring a big pot on the heat with a tablespoon of olive oil, start adding onion and all your vegetables. Then add the ginger, garlic, all the spices: curry powder, cumin, curcuma, chilli pepper and juice of one lime. Mix everything well and let all the ingredients roast a little. Then after 5/6 minutes add the vegetable stock, stir and close the pot with a lid. Preferable leave on the heat for one hour, stir sometimes in between. If you’re in a hurry 30 minutes will be fine to cook, but remember the longer the cooking, the better the flavours can get combined.

While the soup is cooking, start chopping the coriander and spring onions. Leave on the side. After one hour/30 min take the soup from the heat and blend  everything until you have the consistency you prefer. Just make sure there are no big chunks left.

Take a nice plate, add the soup and finish with tons of fresh coriander, spring onion and some extra lime if you like.


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