Curried Chickpea & Kale Soup

Our recipe for Curried Chickpea and Kale Soup is a big bowl of plant based comfort food. Ginger, cumin, curry and turmeric flavor the creamy coconut-based broth. Chickpeas and kale make this dish hearty enough for a meal.

Be the first to rate this

Has average rating

Total rating count

Rate this

Prep time10 min
Cooking time20 min
Portions6

Ingredients

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
salt, to taste
3 tablespoons chopped fresh cilantro or mint (optional)

Copied!
Copy Ingredients

Nutritional Guidelines (per serving)

See Full Nutritional Guidelines Close

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

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.
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.
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.
Add kale and cook until wilted, about 3 minutes. Taste and add salt, if desired. Serve soup in bowls and top with reserved chickpeas and chopped fresh cilantro or mint.