This Chickpea Kale Curry Soup is a healthy, nutrition-packed easy-to-make vegan, and gluten-free dinner that's full of flavor & family-friendly!
Ok ok I know it's almost Summer, but here in the Pacific NW, there are still some pretty cool rainy days happening right now that are perfect for soup! And we are loving this Chickpea Kale Curry Soup! Not only is it packed full of nutrition, but it also has enough delicious flavor that my almost 2-year-old inhaled two bowls of it.
- Chickpeas - Also known as the garbanzo beans, these delightful little balls of nutrition are packed full of fiber, iron, zinc, phosphorus, magnesium, etc. etc. etc....
- Sweet Potatoes - Also nutrition-packed, with the right amount of sweetness.
- Fresh Kale - Not only perfect for the color, but even more nutrition from vitamins A, C, and calcium.
- Diced tomatoes - Roma tomatoes are our go-to due to their low moisture and fewer seeds, but you could use any of your favorites.
- Onion, Garlic, and Ginger - Your aromatics to help develop deep flavor.
- Vegetable stock - Have you made your own yet?
- Spices - Curry powder, turmeric, and chili powder for just a little heat.
No fresh kale? No problem, spinach would be great too! No vegetable stock? No problem, if it doesn't need to be vegetarian, Chicken Stock is delicious, too!
Easy to Make
Step 1: Cook the aromatics (onion, garlic, and ginger) before adding the spices and giving them a toast, as well.
Step 2: Add the tomatoes and chickpeas before adding the stock, and sweet potatoes before letting it simmer.
Step 3: Finally, add the kale to simmer for another few minutes, and then you're ready to serve!
Easy. Peasy. So-stinkin'-delicious-esy.
What to Serve With:
Garlic Naan (our favorite!)
Easy Dinner Rolls From Scratch
We chose Garlic Naan because, um garlic and butter slathered naan? Is there anything better?
This soup is so incredibly flavorful. And the sweetness of the sweet potato, the freshness of the kale, and the spices? Delish.
Our favorite with this soup is our Galic Naan From Scratch. It sops up all of the deliciousness. Our girls adored this soup. How can you argue with a meal that an almost 2 and almost 4-year-old gobble up and it has all of the nutrition of sweet potatoes, kale, and chickpeas!
Other Healthy Soups
- Creamy Asparagus Bacon Soup
- Roasted Parsnip and Potato Soup
- Roasted Butternut Squash Soup
- Healthy Leek and Potato Soup
- Rhode Island Clam Chowder
- Turkey and Spinach Noodle Soup
- White Bean and Leftover Turkey Chili
If you don't want to keep this soup vegan, then some fresh Parmesan cheese sprinkled on top is a perfect way to finish it!
No matter what you serve it with, please let me know if you make it and how much you love it! I love to hear from you on Facebook, Pinterest, and Instagram!
Chickpea Kale Curry Soup
- 1 tablespoon olive oil
- 4 cloves fresh garlic, minced
- 1 large onion, diced
- 1 teaspoon fresh ginger minced or 1/4 teaspoon ground ginger
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1/4 teaspoon chili powder
- 1 1/2 teaspoons salt
- 1 15 oz can diced tomatoes fire roasted if you happen to have them are a delicious touch!
- 1 lb sweet potatoes
- 1 15 oz can chickpeas, drained and rinsed
- 6 cups vegetable broth
- 1 bunch fresh kale, chopped
- parmesan cheese optional to top with
- Heat oil in large soup pot or dutch oven over medium heat.
- Add the onion, garlic, and ginger and saute until onions are soft and transparent, about 4 minutes.
- Meanwhile, peel potatoes and cut them into 1-inch cubes and drain and rinse the chickpeas.
- Add the curry, turmeric, chili powder, and salt to the onions and stir to toast 1- 2 minutes.
- Add the diced tomatoes to the pot and stir to combine. Add the chickepeas, potatoes, and stock.
- Place lid on pot and turn the heat up to medium - high until it all comes to a boil. Once it's boiling, turn the heat to low and then let soup simmer for 20 minutes.
- Add the chopped kale and stir it in soup. Cover pot and let simmer for another 4-5 minutes.
- Serve and enjoy!
After soaking the dried chickpeas do I have to cook them before adding to the soup or just add the soaked chickpeas and simmer?
Hi Ann! If you soaked dried chickpeas, they do still need to be cooked, but this can be done while making the soup. You may just need to cook them a little longer than 45 minutes because the age of the beans (which is usually impossible to tell) can affect the cooking time. Check after 45 minutes and if they're still not tender, simmer for a bit longer. Enjoy!
Hi Tracy, this soup looks so good! I have one question before I make it. In the last paragraph in your recipe's NOTES, it says I can use 3/4 ___ dried chickpeas; however, I don't know whether to soak 3/4 of a pound or a cup of them?!? Thanks so much. I'm looking forward to making the garlic naan with your soup.
oh! So sorry, Lisa - it's 3/4 a cup! Thanks so much for pointing that out, enjoy!!
Would spicy Thai stock work instead of veggie broth? Trying to save a trip to the store 🙂
Oh yum! I've never used that so I don't know what the flavor is like and if you'd want to adjust the other spices, but it sounds delicious!
Yum. We are all about the easy vegan stew over here. How perfect for Meatless Monday tonight...I have everything here in my pantry! Yay.
This was so comforting and delicious! Perfect winter soup. Great recipe.
Pass me a bowl! This looks so nourishing and delicious. I love how packed with protein it is without the addition of a lean meat. Such a budget friendly meal!
I need more soup with spice in my life! Love all the veggies, and I love how healthy this is, but I really love that it's loaded with all the great curry spices. Somehow that really makes it feel like more of a complete meal, you know? Cheers!
Totally, Sean! Thank you!
Great flavor combo. Definitely use the smoked paprika- makes such a difference.
It does! Thanks, Jen!