African Coconut Curried Chickpea Soup
Immerse yourself in the vibrant flavors of this African Coconut Curried Chickpea Soup, a hearty and nourishing recipe that’s as comforting as it is nutritious. Bursting with aromatic spices like cumin, turmeric, and curry powder, this velvety soup features a creamy coconut milk base mingled with tender sweet potatoes, protein-packed chickpeas, and fresh spinach. The addition of grated ginger and a hint of lemon juice brightens every spoonful, while optional chili adds just the right amount of heat. Ready in just 45 minutes, this one-pot wonder is perfect for weeknight dinners or cozy gatherings. Garnished with fresh cilantro, it pairs beautifully with crusty bread or steamed rice for a wholesome, flavor-packed meal. Enjoy this vegan and gluten-free dish that celebrates the rich culinary traditions of Africa, delighting your taste buds and warming your soul!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon curry powder
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 can coconut milk (full-fat)
- 2 cups cooked chickpeas (or canned, rinsed and drained)
- 1 medium sweet potato, peeled and diced
- 2 cups fresh spinach
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (for garnish)
- 0.5 teaspoon fresh red chili or chili flakes (optional, for heat)
Instructions
In a large soup pot, heat the coconut oil over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the turmeric powder, ground coriander, ground cumin, curry powder, and tomato paste. Stir well to coat the onions and garlic in the spices.
Pour in the vegetable broth, scraping the bottom of the pot to deglaze any browned bits.
Add the coconut milk, chickpeas, and diced sweet potato. Stir the mixture together and bring it to a simmer.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the sweet potatoes are tender.
Stir in the fresh spinach and cook for 1-2 minutes until wilted.
Finish by stirring in the lemon juice, salt, and black pepper. Adjust seasonings to taste, adding chili for extra heat if desired.
Ladle the soup into bowls and garnish with fresh cilantro. Serve warm with bread or rice on the side if desired.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 16.1 g | 57% | |
| Total Sugars | 16.6 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 10.0 mg | 55% | |
| Potassium | 1266 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
