Chickpea and Tomato Coconut Curry Soup

Vegan and Gluten-Free
Vegan and Gluten-Free
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For soup:
2 tbsp Avocado oil
1 Onion medium , diced small
4 cloves Garlic thinly sliced
1 tbsp Curry Powder
1 pinch Red chili crushed dried, optional , omit for less spicy
1 (14.5-oz) can Diced tomatoes petite , preferably fire-roasted
2 (15.5-oz) cans Chickpeas drained and rinsed
1 (13.5-oz) can Coconut milk full-fat
3 cups Vegetable broth
1 tsp Salt
Black pepper to taste
Juice of half a Lime
For garnish:
Lime fresh
Red onion thinly sliced
Cashews roasted, preferably curry-spiced

Nutritional information

  • For soup:

  • For garnish:

Chickpea and Tomato Coconut Curry Soup


This comforting and delicious Chickpea and Tomato Coconut Curry Soup is great for tired weeknights when you want a satisfying meal ready in just 30 minutes. The secret ingredient in this recipe is curry powder. Stirred into the curry base, the golden powder adds bright color and savory depth to this plant-based dish. And don’t neglect the garnishes for that extra texture and flavor!  

The recipe comes together with mostly pantry staples and requires just a few fresh ingredients, like limes, onions, and cilantro. Canned full-fat coconut milk makes this curry soup rich and creamy while keeping it vegan-friendly. For this recipe, I like using canned fire-roasted tomatoes for a really good flavorful kick. I add a good pinch of chili flakes for extra spice but feel free to adjust the amount of chili to your liking. Serve with rice or rice noodles, if desired, and topped with thinly sliced red onions, roasted cashews, fresh cilantro and a squeeze of lime.              

To make the Chickpea and Tomato Coconut Curry Soup, you will need the following ingredients:

Ingridiens for Chickpea and Tomato Coconut Curry Soup

Steps to make Chickpea and Tomato Coconut Curry Soup


Cook onions and garlic


In a large pot over medium heat, heat 2 tablespoons avocado oil. Add 1 diced onion, 4 sliced garlic cloves, and 1 teaspoon salt. Sauté for 5-6 minutes, stirring occasionally, until the onions are translucent and soft.


Add curry powder and chili


Stir in 1 tablespoon curry powder and a pinch of dried chili (if using) and cook, stirring constantly, for 30 seconds until the spices are fragrant and start sticking to the bottom of the pot.


Add tomatoes and broth


Add the diced tomatoes and 3 cups vegetable broth, scraping up any brown bits from the bottom of the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 10 minutes, until the tomatoes are tender.


Add chickpeas and coconut milk


Add the drained and rinsed chickpeas and coconut milk and bring back to a simmer. Cook for 5 minutes.


Add lime juice and salt and pepper


Add in the lime juice. Season with 1 teaspoon salt and black pepper to taste.



To serve, garnish with sliced red onion, fresh cilantro leaves, roasted cashews, and lime wedges for squeezing on top. Enjoy hot!

This easy and delicious recipe for Chickpea and Tomato Coconut Curry Soup will help you get a meal on the table in just 30 minutes. It’s easy to make, healthy, and full of flavor. Give this recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

Probably one of the tastiest dishes I've ever had - totally worth it! Thanks for sharing the recipe!

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