Winter has arrived in the Carolinas in full force. It is freezing but I won’t complain about the temperatures because I know I have many readers who live in cold, snowy climates…I don’t know how you do it! One thing I will say is that cold days and even colder nights make me crave warm, hearty dishes like soup. I’ve had this Curried Coconut Soup with Chickpeas bookmarked for months and the perfect opportunity finally arose to make it on a chilly night when Brandon was out to dinner with friends.
I didn’t know how receptive Brandon would be to the soup. While he loves curry dishes, I didn’t know if he’d go for a vegan soup for dinner so I made it on a night he wasn’t home. I loved cooking this dish. It was so fragrant and very easy. I was extremely pleased with the results – the soup was flavorful and filling. I am happy to report that Brandon loved the leftovers for lunch the next day. I will definitely be adding this soup to the “winter warmers” recipe collection.
A few notes about the recipe…I almost doubled the curry powder and could have gone for a bit more. If you are a curry lover don’t be afraid to be a bit heavy handed. Next time I make this I am going to experiment with adding other spices like cayenne pepper to up the spice factor and cumin or coriander. This recipe was great as written but I would love to play with developing the flavors a bit more.
One Year Ago: Pork Chops with Cider Cream Sauce and Sauteed Apples
Two Years Ago: Greek Pasta
Curried Coconut Soup with Chickpeas
(Recipe source Epicurious, March 2009)
Ingredients:
2 tablespoons canola or olive oil
1 medium onion, diced
1 medium red bell pepper, diced
1 jalapeño chili, seeded, minced
2 large cloves garlic, minced
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes, seeded and peeled, fresh or canned
1-2 teaspoons mild curry powder, to taste
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can light coconut milk
3/4 cup cooked white or brown rice, cooked
2 tablespoons fresh cilantro or parsley, chopped
Directions:
This looks great – I love the flavor of coconut milk, especially in soups! I’m adding this to my list for later this week!
This looks SO good. Going on the menu soon for sure…it’s so perfect for winter!
OK I’m totally bookmarking this one…I love that it’s basically pantry staples so you could make it on a night when you feel like you don’t have “anything” for dinner. Yum!
This looks great. I know my husband will like it as long as I don’t tell him about the curry or the coconut milk 😛
I was hoping you would post this recipe when I saw your picture on PBR. Looks so comforting and delicious – and I’ll probably make it when Joey isn’t home too, haha 🙂
Looks perfect for the freezing cold weather! Sounds so delicious…anything with chickpeas or coconut is a win in my book! 😀
Making this tonight, with the Naan recipe as a side–hoping they both turn out well.
I have all those ingredients! I am definitely making this soup= looks perfect for a cold day!
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Absolutely delish! Will become a standby in our home!
Thank you for a great recipe and for sharing!
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