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Curried Chickpea & Kale Soup

  • Cooking time20 minutes
  • Prep time10 minutes
  • Recipe serves 6
recipe image Curried Chickpea & Kale Soup


  • 2 Tbsp. Country Crock® Plant Butter with Avocado Oil Stick , divided
  • 1 large onion , chopped
  • 1 piece (2-inches) fresh ginger , peeled and finely chopped
  • 3 large cloves garlic , chopped
  • 1 tsp. ground cumin
  • 1 tsp. curry powder
  • 1/2 tsp. ground turmeric (optional)
  • 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 Tbsp. chopped fresh cilantro (optional)

Nutrition facts

Total Fat-1.00 g
Saturated Fat-1.000 g
Trans Fat-1.000 g
Cholesterol-1 mg
Sodium-1 mg
Total Carbs-1.00 g
Dietary Fiber-1.0 g
Sugars-1.00 g
Protein-1.00 g
Vitamin D-1.000 mcg
Calcium-1 mg
Iron-1.00 mg
Potassium-1.000 mg


  1. Melt Country Crock® Plant Butter with Avocado Oil 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.