Coconut Curry Soup with Chickpeas

This Coconut Curry Soup with Chickpeas is my riff on Pita Jungle’s soup. This is one of my favorite soups!! I love a good coconut-curry combo.

3 tablespoons coconut oil or extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 small onion, finely chopped
1 jalapeño, finely minced
1 heaping tablespoon fresh ginger root (1-inch piece), peeled and finely minced
2-3 tablespoons fresh cilantro, chopped
1 tablespoon red curry paste (add more for taste if desired)
3 Roma tomatoes, seeded and finely chopped
1 14-ounce can chickpeas, rinsed and drained
1 14-ounce can organic coconut milk (regular)
4 cups low sodium vegetable broth

View the full recipe at The Harvest Kitchen →