Go Back
hearty chickpea curry soup served in three ceramic bowls

Hearty chickpea curry soup

This easy hearty chickpea curry soup is a wholesome soup with a delicious spice blend that fills your house with a pleasant aroma that can make you hungry any time of the day!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course dinner, Soup
Cuisine Indian
Servings 4 bowls

Ingredients
  

for the spice mix

  • 1 tablespoon yellow lentils (toor dal)
  • 1 inch piece cinnamon
  • 2 cloves
  • 2 cardamoms
  • 1/2 a piece star anise
  • 1/2 teaspoon chili flakes
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon peppercorns
  • 1 teaspoon fennel seeds

for the soup

  • 1 cup Dried chickpeas (or 2 cups canned) see note 1
  • 2 teaspoons oil
  • 2 onions finely chopped
  • 1 teaspoon ginger-garlic paste or grated ginger and garlic, 1/2 teaspoon each
  • 2 tomatoes finely chopped
  • 1 carrot diced
  • 1/2 cup french beans diced
  • 1 potato diced
  • 1/4 teaspoon turmeric powder
  • sea salt
  • Coriander leaves for garnishing

Instructions
 

  • for the spice mix, dry-roast the lentils and spices in a pan until aromatic. cool and grind using a spice grinder or coffee grinder.
  • heat oil in a deep pot, add the onions and ginger-garlic paste and saute for 5 minutes. Add the tomatoes, drained chickpeas, potatoes, carrots, beans, turmeric powder, salt and the spice mix with 2 cups water or broth. Close and bring it to a boil. Simmer for 15 to 20 minutes until the vegetables are cooked.
  • Remove 1 cup of the boiled vegetable-chickpea mixture, cool and blend until smooth. Add the paste back to the soup and simmer for 5 minutes.
  • Serve garnished with coriander leaves.

Notes

  1. cooking dried chickpeas in a pressure cooker or instant pot: If using dried chickpeas, soak overnight. Drain the soaked chickpeas and add 2 cups of water. Cook in the pressure cooker or instant pot until it reaches high pressure. Simmer for 15 minutes and switch off. Wait for the pressure to release naturally.
  2. In this recipe, I’ve used brown chickpeas which are smaller and have a nuttier flavor than the regular beige-colored ones, which may also be used with a slight difference in taste.
  3. If you want a thicker soup, blend more of the boiled veggie-chickpea mixture to add body to the soup.
  4. Time-saving tip: The spice mix can be made in a large batch by proportionately multiplying the ingredients and stored. It keeps for a couple of months. And 3 months if stored in the refrigerator.
Keyword curried chickpea soup, easy chickpea soup recipe, recipe for chickpea soup, vegan chickpea soup, vegetarian chickpea soup