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.

It’s the perfect Meatless Monday comfort soup! Vegan and gluten free.

– avocado oil – onion – garlic – salt – curry powder – dried chilies  – petite diced tomatoes


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.

Cover and cook for about 10 minutes, until tomatoes are soft. Add chickpeas and coconut milk and bring back up to a simmer. Simmer for another 5 minutes or so to marry the flavors.

Season with salt and pepper and juice of half a lime. Serve topped with sliced red onion, cilantro, roasted cashews and more lime wedges.

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