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Curried Chickpea & Kale Soup

  • Cooking time20 min
  • Prep time10 min
  • Portions 6
recipe image Curried Chickpea & Kale Soup


  • 2 tablespoons Country Crock® Plant Butter with Olive Oil Tub
  • 1 large onion, chopped
  • 1 piece (2-inches) fresh ginger, peeled and finely chopped
  • 3 large cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
  • 2 cans (15 oz. ea.) chickpeas, rinsed and drained
  • 2 cups vegetable broth
  • 1 can (14 oz.) lite coconut milk
  • 1 package (5 oz.) baby kale
  • 3 tablespoons chopped fresh cilantro or mint (optional)
Energy (kcal)3 kcal
Energy (kJ)14 kJ
Protein (g)0.1 g
Carbohydrate incl. fibre (g)0.5 g
Carbohydrate excl. fibre (g)0.3 g
Sugar (g)0.0 g
Fibre (g)0.2 g
Fat (g)0.1 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.1 g
Monounsaturated fat (g)0.1 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)1 mg
Salt (g)0.00 g
Vitamin A (IU)41 IU
Vitamin C (mg)0.3 mg
Calcium (mg)5 mg
Iron (mg)0.43 mg
Potassium (mg)20 mg


  1. Melt Country Crock® Plant Butter in large nonstick skillet over medium-high heat. Add onion, garlic, ginger and cook, or until onion is softened, stirring occasionally, about 5 minutes.
  2. Add chickpeas, cumin, curry powder and turmeric. Cook until onion is very tender, stirring frequently, about 5 minutes. Remove one cup chickpea mixture for garnish.
  3. Add vegetable stock and coconut milk and bring to a simmer, scraping up any bits. Cook until soup thickens slightly, stirring occasionally, about 5 minutes. Blend mixture with immersion blender, or mash with a pastry cutter or potato masher.
  4. Add kale and cook until wilted, about 3 minutes. Serve soup in bowls and top with reserved chickpeas and chopped fresh cilantro or mint.