curried chickpea soup

 

One of my daughters declared this soup Hall of Fame!  I was flattered.  More so, I was just grateful for another vegan recipe we can repeat to please everyone.  I made some salmon and steamed brocolli for those of us who like something a little more hearty.

Note:  Once again, for a gourmet-looking photo, see The Minimalist Baker.

curried chickpea soup (the minimalist baker)

2 tablespoons oil

1 cup diced onion

2 tablespoons fresh ginger, minced (I used 1 teaspoon dried)

1/4 teaspoon red pepper flakes

2 teaspoons garlic, minced

2 cans (15 ounces each) chickpeas, drained

1/2 teapsoon salt

2 tablespoons curry powder

2 cans light coconut milk

1 cup vegetable broth

1-2 teaspoons honey 

1-2 tablespoons lime juice

Heat a large pot over medium heat.  Add oil, onion, ginger and red pepper flakes.  Saute 2-3 minutes, stirring frequently.  Add garlic and saute for 2 minutes.  Add chickpeas, salt and curry powder.  Saute on medium-low for 5 minutes to slightly brown the chickpeas.  Add coconut milk and vegetable broth and stir to combine.  Bring back to a simmer over medium heat then reduce heat to low and simmer uncovered for 10-15 minutes.  Add honey and lime juice.  Adjust the flavor if needed.  Serve hot.