Chickpea and Greens Curry Soup Recipe | Vegetarian Times Skip to main content

Chickpea and Greens Curry Soup

Marci Cooke learned to make curry-based dishes after moving to rural New Hampshire. “Country living has so many great characteristics,” she says, “but it is hard to find authentic ethnic foods.” Her two vegetarian daughters were delighted with this subtly spicy soup, which became an instant favorite of the VT staff.

Ingredients: 

Ingredients: 

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1 Tbs. olive oil
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1 tsp. curry powder
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1 tsp. ground cinnamon
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1 tsp. ground turmeric
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½ tsp. chili powder
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¼ tsp. ground nutmeg
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1 large onion, finely chopped
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2 cups chopped fresh spinach, beet greens, mustard greens, or kale
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1 15-oz. can chickpeas, rinsed and drained
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1 medium tomato, chopped
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4 cups low-sodium vegetable broth or water
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1 15-oz. can low-fat coconut milk
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¼ cup cilantro, finely chopped
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8 Tbs. plain low-fat Greek yogurt, divided, for garnish

Instructions: 

1. Heat oil in saucepan over medium-high heat. Add curry powder, cinnamon, turmeric, chili powder, nutmeg, and onion, and gently stir. Add spinach, and cook, stirring occasionally, for 2 minutes.

2. Stir in chickpeas, tomato, broth, and coconut milk. Reduce heat to medium-low, and simmer for 1 hour, skimming as necessary. Add cilantro, and garnish each serving with 1 Tbs. yogurt.

Nutrition Information: 

Calories: 
143
Protein: 
5 g
Total Fat: 
7 g
Saturated Fat: 
3 g
Carbohydrates: 
14 g
Cholesterol: 
<1 mg
Sodium: 
184 mg
Fiber: 
4 g
Sugar: 
4 g
Yield: 
Serves 8

Comments on this Recipe

I didn't see the need to cook this soup for an hour so I didn't and it was delious.

Lovely recipe, I alter it for my tastes. I usually add an extra .5 teaspoon of curry powder, .25 cup of tomato paste, and a pinch of cayenne. I also boil the tomato for two minutes to remove the skin, and peel the chickpeas.

This was a great way to use up the beet greens after beet canning! Delicious!

Very tasty. I followed the recipe exactly. Next time, I might add more curry. I also served this over sweet potatoes

YUMMY! YUM! I didn't have the beet greens and so I just added a bunch of spinach, a big bunch of kale, and a bunch of cilantro. After sautéing as above order, I just added canned tomato sauce and coconut milk, salt and pressure cooked it for 15min. It cut down a lot of cooking time and turned out really good. My kids loved it too!

This is really easy and a good way to use a lot of greens. I used mustard greens and added extra. I also only used one cup of water (the coconut milk can refilled to get every last bit of coconut milk), I think it would be too watery with more. If I was feeling lazy or in a rush next time, I might use pre-chopped canned tomatoes. Canned tomatoes might be better anyway since the window on good tomatoes and greens being in season at the same time is short. Also, it needs salt!!!

Delicious! Even my 16 month old loved it! We will definitely make this again. (I also skipped on the 1 hour to simmer).

I made this soup twice about a year ago, once with beet green and once with kale. It was delicious both times, but we preferred the texture of the beet greens over the kale. Just bought some beets and it reminded me about this soup, so I looked it up again! Love it.

Good idea, yet ends up being really bland. Needed tons of salt, and I ended up adding triple the amount of curry and some garlic to try to give it more flavor. Also added rooster sauce for some heat. In the end, it was just ok.

Would make this one again! It really has a nice kick to it. The only thing I'd change is the amount of liquid - I found it a bit watery...