Tomato-Coconut Chickpea Soup Recipe

Tomato-Coconut Chickpea Soup

Inspired by fragrant South Indian curries, this easy recipe turns pantry staples like canned chickpeas and coconut milk into a spice-forward stew.

Serves: 2Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

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Serves: 2

Ingredients

  • 3 tbsp. extra-virgin olive oil
  • 1 tsp. turmeric
  • 1⁄2 tsp. kosher salt
  • 1⁄4 tsp. ground black pepper
  • 1⁄4 tsp. cumin
  • 1⁄8 tsp. ground ginger
  • Red pepper flakes (optional)
  • 1⁄2 cup finely chopped onion
  • 1 large clove garlic, peeled and thinly sliced crosswise
  • 1 can (15.5 oz.) chickpeas, drained
  • 1 can (10.75 oz.) condensed tomato soup
  • 1 1⁄2 cups vegetable broth
  • 1⁄2 cup full-fat coconut milk
  • Lemon wedges
  • Steamed rice or flatbread (optional)

Directions

  • Heat olive oil in large skillet over medium heat. Add turmeric, salt, pepper, cumin, ginger and red pepper flakes, if using; sauté 30 seconds.
  • Add onion, garlic and chickpeas; stir to combine and spread into even layer. Cook, stirring occasionally, until chickpeas soften, 7–8 minutes.
  • Add tomato soup, vegetable broth and coconut milk; stir to combine. Use back of spoon to break up half the chickpeas. Reduce heat to medium-low, and simmer until soup thickens, 7–8 minutes.
  • Serve hot with lemon wedges, and rice or flatbread, if desired. Refrigerate any leftovers.

Serves: 2

Ingredients

  • 3 tbsp. extra-virgin olive oil
  • 1 tsp. turmeric
  • 1⁄2 tsp. kosher salt
  • 1⁄4 tsp. ground black pepper
  • 1⁄4 tsp. cumin
  • 1⁄8 tsp. ground ginger
  • Red pepper flakes (optional)
  • 1⁄2 cup finely chopped onion
  • 1 large clove garlic, peeled and thinly sliced crosswise
  • 1 can (15.5 oz.) chickpeas, drained
  • 1 can (10.75 oz.) condensed tomato soup
  • 1 1⁄2 cups vegetable broth
  • 1⁄2 cup full-fat coconut milk
  • Lemon wedges
  • Steamed rice or flatbread (optional)

Directions

  • Heat olive oil in large skillet over medium heat. Add turmeric, salt, pepper, cumin, ginger and red pepper flakes, if using; sauté 30 seconds.
  • Add onion, garlic and chickpeas; stir to combine and spread into even layer. Cook, stirring occasionally, until chickpeas soften, 7–8 minutes.
  • Add tomato soup, vegetable broth and coconut milk; stir to combine. Use back of spoon to break up half the chickpeas. Reduce heat to medium-low, and simmer until soup thickens, 7–8 minutes.
  • Serve hot with lemon wedges, and rice or flatbread, if desired. Refrigerate any leftovers.