30 Minute Chickpea And Tomato Coconut Curry Soup 

{Vegan + Gluten Free} 

This 30 minute chickpea and tomato coconut curry soup is made in 30 minutes with mostly with pantry staples, and has a TON of good-for-you flavor.

- avocado oil - medium sized onion - garlic - salt - curry powder - crushed dried chilies - petite diced tomatoes - chickpeas - full fat coconut milk


Heat the oil over medium heat in a large soup pot. Add the onion, garlic and teaspoon of salt. Saute for about 5-6 minutes, stirring occasionally, until translucent and soft.

Next add the curry powder and pinch of dried chili and stir almost constantly for about 30 seconds or so, until spices are fragrant and start to stick to the bottom of the pan.

Add the diced tomatoes and broth.

Scrape up any brown bits from the bottom of the pan. Bring to a boil and then reduce to a simmer.

Give this recipe a try! Tap the link for the full recipe details.