Curry and Garbanzo Bean Soup
Cozy up with a bowl of this fragrant and creamy Curry and Garbanzo Bean Soup, a comforting one-pot meal that's both hearty and wholesome. Brimming with warm spices like cumin, coriander, and turmeric, this soup is perfectly balanced by the richness of coconut milk and a vibrant pop of fresh lime. The combination of tender chickpeas, nutrient-packed baby spinach, and juicy tomatoes in a flavorful vegetable broth makes it a satisfying choice for vegans and vegetarians alike. Quick and easy to prepare in just 40 minutes, this soup is ideal for weeknight dinners or meal prep. Garnish with fresh cilantro for an aromatic finish and serve with lime wedges for a zesty touch that elevates every spoonful. Perfectly spiced, protein-packed, and loaded with flavor, this dish will delight your taste buds and warm your soul!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1.5 teaspoons curry powder
- 14 ounces canned diced tomatoes
- 15 ounces canned garbanzo beans (chickpeas), drained and rinsed
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 medium lime, cut into wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, until soft and translucent.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the ground cumin, coriander, turmeric, and curry powder. Cook for another 30 seconds to toast the spices.
Stir in the canned diced tomatoes and let cook for 2 minutes, stirring occasionally.
Add the garbanzo beans and vegetable broth to the pot. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 15 minutes to let the flavors meld.
Stir in the coconut milk, baby spinach, salt, and black pepper. Simmer for an additional 5 minutes until the spinach has wilted.
Taste and adjust seasoning if needed. Remove from heat.
Ladle the soup into bowls and garnish with chopped cilantro if desired. Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6855 mg | 298% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 61.4 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 582 mg | 45% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3863 mg | 82% | |
*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.
