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Curried chickpea soup

This vegan curried chickpea soup is a super healthy, filling hearty broth - perfect on cold days or when your immune system needs a boost. This recipe makes 4 portions -  if it's too much for one meal, just freeze the leftover for other occasions. Serve it with wholesome bread or naan, chapatti etc.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp vegetable oil
  • 1 onion
  • 2 carrots
  • 1 celery stalk
  • ½ red bell pepper
  • 1 garlic clove
  • ½ red chilli pepper
  • 2 tsp curry powder
  • 1 tin of chickpeas 400g
  • 750 ml vegetable stock

Method
 

  1. Chop the onion and carrots. Slice the celery and pepper. Finely chop the chilli and garlic.
  2. Heat the oil in a pan and sauté chopped vegetables gently, under cover, for 10 minutes. Stir in the curry powder, fry for a minute.
  3. Pour in the vegetable broth, bring it to the boil and simmer, under cover, at a low temperature for about 30 minutes.
  4. Drain the chickpeas and add them to the soup. Cook a further 5 minutes, then blend until you get a coarse textured, thick soup. Serve with fresh coriander leaves.