CURRIED CHICKPEA AND POTATO SOUP
This Curried Chickpea and Potato Soup is a rich and comforting dish packed with plant-based protein, fibre and warming spices. Featuring hearty chickpeas, soft diced potatoes and a gentle infusion of curry powder, this soup is both nourishing and delicious. It’s ideal for cool evenings or as a light yet filling lunch. With a short ingredient list and one-pot convenience, it’s perfect for anyone seeking a quick, flavourful and satisfying vegan meal. The curry blend adds complexity, while the chickpeas and potatoes make it wonderfully satiating. Serve it warm with a squeeze of lemon or a dollop of non-dairy yoghurt for extra richness. This soup is not only easy to make but also highly customisable for varied dietary needs. Whether you’re meal prepping or just after something wholesome, this soup delivers both taste and nutrition in every spoonful.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Indian
PREPARATION/TECHNIQUES
Simmer, One-Pot Wonders
OCCASION/HOLIDAY
Winter, Fall, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, High Fibre, Low Fat, Quick & Easy, Healthy, Wheat / Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Curried Chickpea and Potato Soup:
- ½ cup canned chickpeas, drained and rinsed
- ½ cup diced potato
- 1 cup water
- ½ tsp curry powder
- 1 tsp oil (olive or neutral)
FULL NUTRITIONAL INFORMATION
- Calories: 205.7 kcal
- Fat: 6.6 g
- Saturated Fat: 0.5 g
- Carbohydrate: 31.1 g
- Sugar: 3.7 g
- Sodium: 175.6 mg
- Fiber: 6.9 g
- Protein: 7 g
- Calcium: 54 mg
- Iron: 1.5 mg
- Potassium: 413.3 mg
PREPARATION
These steps are followed for the preparation of Curried Chickpea and Potato Soup:
- Heat Oil: Heat the oil in a small saucepan over medium heat.
- Sauté Potatoes: Add the diced potatoes and sauté for 3 to 4 minutes until they begin to soften.
- Add Curry Powder: Stir in the curry powder and allow it to toast slightly to release aroma.
- Add Chickpeas And Water: Add the chickpeas and water, then bring to a gentle boil.
- Simmer: Reduce the heat, cover it and simmer for 12 to 15 minutes or until potatoes are tender.
- Season: Taste and season with salt if needed.
- Serve: Serve hot, optionally garnished with chopped coriander or a splash of lemon juice.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- Use Chickpeas: Use pre-cooked or canned chickpeas to reduce prep time.
- Chop Potatoes: Chop the potatoes into small and even pieces to ensure quick and uniform cooking.
- Add Spices: Add a pinch of turmeric or garam masala for extra depth.
- Stir Occasionally: Stir the soup occasionally to prevent sticking, especially if using a small pot.
- Use Broth: Use low-sodium broth in place of water for a richer taste without increasing salt.
VARIATIONS
- Add Greens: Toss in a handful of chopped spinach or kale during the final 5 minutes of cooking.
- Increase Heat: Add crushed red pepper or a dash of cayenne for extra spice.
- Creamy Version: Blend half the soup for a thicker and creamier consistency.
- Add Protein: Stir in a spoonful of lentils for added plant-based protein.
- Make It Citrusy: Finish with lime juice and zest for a bright, tangy note.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Cool completely, then freeze in individual containers for up to 2 months.
- Reheating: Thaw overnight in the fridge and reheat on the stove or in a microwave until piping hot.
- Meal Prep Tip: Double the recipe and portion into containers for grab-and-go lunches.