1-Pot Curried Chickpea Soup by Minimalist Baker

An incredibly creamy 1-pot stew with curried chickpeas, ginger, coconut milk, and lime. A delicious plant-based meal that comes together fast!

Original recipe

View on Minimalist Baker


Prep: 10mins Cook: 30mins Total: 40mins


426 kcal
Carbohydrate content
45.6 g
Fat content
23.8 g
Fiber content
10.8 g
Protein content
11.4 g
Saturated fat content
16 g
Serving size
1 servings
Sodium content
716 mg
Sugar content
11.2 g
Unsaturated fat content
3.13 g



  1. Heat a large pot or Dutch oven over medium heat. Once hot, add oil, onion, ginger, and red pepper flakes. Sauté for 2-3 minutes, stirring frequently. Then add garlic and sauté for 2 minutes more, until onion is translucent and fragrant.
  2. Add chickpeas, salt, and curry powder and stir to coat. Sauté on medium-low heat for 5 minutes to slightly brown the chickpeas and infuse them with more flavor. Stir frequently.
  3. Add coconut milk and vegetable broth (omit for thicker, more stew-like texture) and stir. Bring back to a simmer over medium heat, then reduce heat to low and simmer uncovered for 10-15 minutes.
  4. Near the end of cooking, add the maple syrup and lime juice and stir. Then taste and adjust flavor as needed, adding more salt to taste, maple syrup for sweetness, curry powder for more intense curry flavor, red pepper for heat, or lime juice for acidity.
  5. Serve hot. Optional: Garnish with mint or cilantro, coconut milk or yogurt, more lime juice, and/or crispy chickpeas. Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop or microwave until hot. If too thick, thin with light coconut milk or water.