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dutch oven of cooked chickpeas, sweet potato, kale soup.
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5 from 19 votes

Chickpea Kale Curry Soup

This Chickpea Kale Curry Soup is an incredibly healthy and easy to make soup that's full of flavor, packed with nutrition and still family friendly!
Course Soup
Cuisine American
Diet Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 1 hour
Servings 6 people
Calories 110kcal
Author Tracy


  • 1 tablespoon olive oil
  • 4 cloves fresh garlic, minced
  • 1 large onion, diced
  • 1 tablespoon curry powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • pinch crushed red pepper
  • 1 15 oz can diced tomatoes fire roasted if you happen to have them are a delicious touch!
  • 2 small sweet potatoes
  • 1 15 oz can chickpeas, drained and rinsed
  • 5 cups vegetable broth
  • 1/2 lb fresh kale, chopped


  • Heat oil in large soup pot or dutch oven over medium heat.
  • Add the onion and garlic and saute until onions are soft and transparent.
  • Meanwhile, peel potatoes and cut them into 1-inch cubes and drain the chickpeas.
  • Add the curry, paprika, turmeric, and red pepper to the pot and stir to toast 1- 2 minutes.
  • Once the spices are toasted, add the potatoes and the tomatoes (with all of the juices) and chickpeas to the pot. Add the vegetable broth and stir to combine everything.
  • 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 45 minutes. Stir occasionally.
  • Add the chopped kale and stir it in soup until it's wilted. Taste soup and then add salt and pepper if desired.
  • Serve hot with bread or naan!


If you don't have vegetable stock, chicken stock is a great substitute - but it wont make it vegan or vegetarian friendly anymore. 
You can substitute regular potatoes for sweet potatoes, although I think the sweet potatoes add a nice sweetness to the soup. 
No kale? No problem, you can substitute spinach!
Use dried chickpeas by just soaking 3/4 cup of dried chickpeas overnight.  This will yield the same amount of chickpeas from 1 15 oz can.


Serving: 2cups | Calories: 110kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 825mg | Potassium: 448mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10925IU | Vitamin C: 49mg | Calcium: 89mg | Iron: 2mg