African Curried Coconut Chickpea Soup

I’m not sure this could be called authentic African food, but it’s pretty damn delicious.

I had a chicken carcass, and so made stock – it was meaty, as there was plenty left clinging to the bones. This was the perfect use for it – and it cook about ten minutes to prepare. Next time I’ll add a handful of torn spinach, I think.

It winds up like a soupy curry, ladled over a scoop of rice in a shallow bowl. It’s even better the next day, and freezes well. This will likely make it into my regular rotation – sometimes with a chopped apple, maybe, to make it more like mulligatawny. It would do well with any number of veggies, I think.

African Curried Coconut Chickpea Soup


October 14, 2011

adapted (but not by much) from epicurious

  • Makes: Serves 4-6.


canola oil, for cooking

1 onion, chopped

1 red bell pepper, chopped

1 jalapeño pepper, seeded and finely chopped

2 large cloves garlic, finely chopped

1/2-1 tsp. curry paste or powder

2 cups low-sodium chicken or vegetable broth

1 19 oz (540 mL) can chickpeas, rinsed and drained

1 cup chopped tomatoes, seeded and peeled, fresh or canned

1/2 tsp salt, or to taste

freshly ground black pepper, or to taste

1 14 oz (398 mL) can light coconut milk

1 cup cooked white or brown rice


1In a medium pot, heat a drizzle of oil over medium high heat and saute the onion, pepper and jalapeño; cook, stirring, until softened, about 5 minutes. Add the garlic and curry paste and cook for another minute. Add the stock, chickpeas, tomatoes, salt and pepper; bring to a boil then reduce the heat and simmer, uncovered, for about 20 minutes.

2Stir in the coconut milk, stir until heated through and serve hot, ladled over a scoop of rice in a shallow bowl.


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9 comments on “African Curried Coconut Chickpea Soup

  1. Laurie from Burnaby
    October 14, 2011 at 7:18 pm

    Now that I’m going to try! Thank you, Julie 🙂

  2. Carolyn
    October 14, 2011 at 7:30 pm

    just got my copy of Spilling the Beans! A wonderful way to start the weekend! It is so beautiful! I don’t know what recipe to start with making! Congratulations Julie and Sue!

  3. Melodie
    October 14, 2011 at 7:44 pm

    How do you make chicken stock? The only books I have that have the recipe are from the 50’s and they are really complicated and make huge batches.

    • JulieVR
      October 14, 2011 at 10:29 pm

      Just barely cover the carcass with water, bring to a simmer (add other veg like onion, celery, carrot – if you like), cook for 10 minutes or so and let cool. Strain and that’s it!

  4. Kalyn
    October 15, 2011 at 10:23 am

    Oh yes please! I am loving the sound of this.

  5. Barb Bamber
    October 16, 2011 at 9:22 am

    This looks like the perfect recipe for a quick night recipe… I just love curry on rice! Congrats on your book, I saw a twitter or two about it and wondered where I would buy a copy? Cookbook Co??

  6. Anita
    October 16, 2011 at 8:11 pm

    Tried it tonight with brown rice. Added carrots and spinach. It was great (and very colorful). Left over chicken would be good if you don’t have home made stock.

  7. kickpleat
    October 17, 2011 at 10:53 am

    This sounds so perfect for this chilly weather! I’m always a fan of something with coconut milk and chickpeas too. Yum!

  8. Bernadette
    February 23, 2012 at 11:47 am

    I have loved this epicurious recipe for years! It’s a perfect weeknight meal, especially if there’s leftover rice in the fridge. It’s a simple, tasty “I don’t know what to make for dinner” dinner. Also very affordable- I made this as a university student often.

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