This soup is not very photogenic but I assure you it tastes great. (Also my fault for forgetting to take a shot before we filled our bowls!) This is another recipe from the Re-Bar Cookbook that I just tried for the first time this week.  The broth was amazing – addictive really. I think anything with coconut milk, ginger, garlic and cilantro is a winner though. The only thing floating in the soup was the chick peas and some onion. So, yes, you do have to like chick peas to eat this soup. (My husband declined. He draws the line at chick peas in our house.)

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Curried Chick Pea Soup

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8 cups vegetable broth

2 Tbsp olive oil

1 yellow onion, finely diced

2 tsp salt

2 bay leaves

8 garlic cloves

3 Tbsp minced ginger

2 jalapeño peppers, seeded

1 red pepper

6 ripe tomatoes

1 tsp cumin seed

1 tsp coriander seed

1 tsp paprika

1 tsp garam masala

1/4 tsp cracked black pepper

1/8 tsp tumeric

3 cups canned/cooked chickpeas

1/4 cup prepared mango chutney

1/2 can coconut milk

1/2 bunch cilantro, minced


Heat the oil in a soup pot and add onion, 1 tsp salt and bay leaves. Sauté until onions are soft and golden. Meanwhile., places the garlic, ginger, peppers, and tomatoes in a food processor and pulse until the vegetables form a rough purée. Set aside. Note: What makes this soup so good is the purée!

Next, grind the cumin and coriander seeds. Add these and all remaining spices to the sautéed onions and continue cooking and stirring for 5 minutes. Add the vegetable purée and another tsp of salt and simmer until blobs of oil pool on the surface. Add the chick peas and vegetable broth and bring to a simmer. Cook several minutes, then add the chutney and coconut milk. Using a potato masher, gently mash the chick peas against the bottom of the pot to break them up slightly and thicken the soup. If this is something you don’t care about, don’t do it, as mashing the chick peas will cause their skins to come off, which many folks, including me and my kids don’t care for on their own. Simmer and season to taste with salt and cracked pepper. Add chopped cilantro just before serving.

Serve with warm whole wheat chapati or pita bread and a salad.

Serves 8.

Participating in linkys at Fight Back Friday at Food Renegade, Food on Friday at Ann Kroeker, Foodie Friday at Designs by Gollum, Food Revolution Friday at Notes from the Cookie Jar, Friday Food at Momtrends, Recipe Swap at Grocery Cart Challenge, Wholesome Whole Foods at Health Food Lover, Two for Tuesday at A Moderate Life, Tempt My Tummy Tuesday at Blessed With Grace, Real Foods Wednesday at Kelly The Kitchen Kop

If you have a vegetarian recipe or vegetarian-related food post I encourage you to participate in my linky. Vegan or vegetarian dishes or desserts are welcome. Dairy and eggs are fine, just no meat and no meat-based ingredients (like chicken broth). I respect everyone’s choice to eat meat, but I would like to keep my blog meat free. Many thanks. To learn more about why I became a vegetarian or why I choose to raise my children vegetarian please click on my links. Happy eating!

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27 Responses to “Vegetarian Foodie Fridays: Curried Chick Pea Soup”

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    June 4, 2010 at 1:28 am
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