Vegetable Chickpea Curry or Soup

June 18, 2017
Posted in Recipes
June 18, 2017 Kate Morland

Perfect for boosting winter immunity!

Loaded with seasonal vegetables, convenient canned chickpeas and jazzed up with warming anti-inflammatory spices, this curry or soup is perfect for a quick and immune-boosting meal. I made this as a curry and then diluted it with chicken stock to whizz up for a quick soup.


  • 2 Tbsp rice bran oil
  • 1 Tbsp brown mustard seeds
  • 1 onion finely diced or leek sliced
  • 2 cloves garlic crushed
  • 2 Tbsp grated ginger
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp iodised salt
  • 2 carrots chopped
  • 2-3 cups chopped cauliflower, broccoli or cabbage
  • 2 cans chopped tomatoes (I used homemade tomato soup)
  • 1-2 cans chickpeas
  • 1 can coconut cream


  1. In a frying pan heat oil and mustard seeds until they start popping. Add onion, garlic, ginger and saute for 5 mins until soft.
  2. Add spices and stir well.
  3. Add vegetables and cook for a few minutes.
  4. Add tomatoes, chickpeas and coconut cream.
  5. Serve on rice, couscous or whizz up with extra chicken or vegetable stock for a hearty soup.
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