Home / Recipes / Fruit, Vegetables, & Grains / Chickpea Curry Soup

Chickpea Curry Soup

Chickpea Curry Soup

This week has been cold in Toronto, it’s the kind of bitter cold we don’t usually experience until well into January. Brrrrrr! It’s the kind of weather that makes you crave a bowl of hot soup, especially if you live in Buffalo (holy cannoli that’s a lot of snow they’re dealing with)!

Since I had a can of chickpeas to use, I searched the web for a healthy bean soup recipe. It was this recipe for chickpea soup that inspired me, I especially love it’s warm Indian flavours. It’s a soup that your dietician would be proud of.

Have fun experimenting with the ingredients in this healthy soup recipe. Carrots or butternut squash could be used instead of sweet potato. You could use frozen green peas or even zucchini in place of the green beans. If you want extra protein for your muscles, try adding cubed tofu or shredded roasted chicken. And if you think it’s missing a grain, try adding cooked quinoa or leftover rice after you’ve blended the soup.

The soup has a little heat from the curry powder, but not the kind that burns the tip of your tongue. It’s more the kind that warms the back of your throat. This soup goes especially well with buttered toast — my fav!

Chickpea Curry Soup

Cook Time: 40 minutes

Chickpea Curry Soup


2 tablespoons coconut oil
1 cup chopped onion (about 1 large onion)
1 tablespoon finely grated ginger
1 tablespoon finely grated garlic
1 tablespoon curry powder
¼ - ½ teaspoon salt
1 sweet potato, peeled, cubed
1 can (19 oz/540 mL) chickpeas, drained and rinsed
4 cups low-sodium vegetable stock
1 cup chopped green beans
2 – 3 teaspoons lemon juice (optional)


  1. Heat oil in a large pot over medium heat. Add onion, ginger, garlic, curry powder, and ¼ teaspoon salt; cook, stirring often, until onion has softened and ginger sticks to the bottom of the pan, about 5 minutes.
  2. Add a splash of the vegetable stock to the pot. Using a wooden spoon, scrape up any brown bits on the bottom of the pan. Stir in remaining stock, sweet potato, and chickpeas. Reduce heat to low and simmer, partially covered, until sweet potato is cooked, about 30 minutes.
  3. Transfer 3 cups of soup to a blender and blend until smooth and return to pot. Stir in green beans, and continue to simmer soup until beans are tender crisp, about 5 minutes.
  4. Season to taste with salt and a squeeze of lemon juice to perk up the flavour.

Chickpea Curry Soup Tips:

  • To make this recipe even easier, use an immersion blender right in the pot to partially puree the soup.
  • If your curry powder lacks heat, add a pinch of cayenne pepper.
  • You can use garam masala in place of curry powder and chicken stock for veggie stock.


  1. Your show is no longer showing in my location. I live in Nashua, New Hampshire. Do you think that sometime in the future your show will be showing again in my area? I really miss your show, and enjoyed watching you. You are very talented.

  2. Magdalena P Ventura

    Thank you for sending us these recipies ….

  3. Magdalena P Ventura

    Mary, think you got sening us there recipies, we miss your program, we hope you continue sending these delicious recipes.
    Magada and Mario Ventura