Coconut Curry Soup with Chickpeas

THE HARVEST KITCHEN(1)
Di S.: "Made a batch and took it camping, everyone loved…" Read More
12Ingredients
30Minutes
470Calories

Ingredients

US|METRIC
  • 3 tablespoons coconut oil (or extra-virgin olive oil)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 onion (small, finely chopped)
  • 1 jalapeño (finely minced)
  • 1 tablespoon fresh ginger root (1-inch piece, peeled and finely minced)
  • 3 tablespoons fresh cilantro (chopped)
  • 1 tablespoon red curry paste (add more for taste if desired)
  • 3 Roma tomatoes (seeded and finely chopped)
  • 14 ounces chickpeas (rinsed and drained)
  • 14 ounces organic coconut milk (regular)
  • 4 cups low sodium vegetable broth
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    NutritionView More

    470Calories
    Sodium19% DV460mg
    Fat54% DV35g
    Protein16% DV8g
    Carbs12% DV37g
    Fiber32% DV8g
    Calories470Calories from Fat320
    % DAILY VALUE
    Total Fat35g54%
    Saturated Fat30g150%
    Trans Fat
    Cholesterol
    Sodium460mg19%
    Potassium730mg21%
    Protein8g16%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber8g32%
    Sugars8g16%
    Vitamin A10%
    Vitamin C30%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Di S. 2 years ago
    Made a batch and took it camping, everyone loved it. I omitted the Ginger as selfishly I don’t like Ginger. I also took extra chopped cilantro, chillies and some yoghurt so everyone could tweak it to suit their own taste. It was very successful.

    PlanShop