I’ve been using my Dutch oven a lot lately. More and more, I’m trying to do make-ahead meals so that I’m spending less of my evening over the stove, and more of it cuddled up on the couch next to Casey. Okay, and watching The Bachelor, but that is secondary. It’s my first time watching it since Bachelor Bob, which had to be like ten years ago. I’m hooked, and yes – I’m embarrassed about it. I just need something to get me through until Survivor starts! Where was I going with this?
Ah yes, soup. So I’ve been starting a lot of soups and stews in the later afternoon (nap time!), and letting them simmer on the stove until it’s time to eat. Not all of them have been noteworthy, but this one definitely was.
While I do tend to make a lot of soup, I still wouldn’t say it’s my strong suit. One of my soup-making flaws is that I always seem to make the most ridiculously gigantic batch. Like I’m incapable of making soup for less than 15 people. And if you’ve ever made one of my soup or chili recipes, you know this is true. You probably still have leftovers in your freezer!
Anyway, this recipe makes four reasonable servings. Just enough for a nice dinner with even better leftovers the next day, and nothing more. The addition of rice gives a thick, rich creaminess that you would never guess was healthy (and vegan!) unless you saw the ingredients. This one is a most definitely a keeper, and for once I find myself wishing I’d made a much bigger batch!
Creamy Curried Chickpea Soup
Prep Time: 10 minutes
Cook Time: at least 1 hour
Ingredients (4 servings)
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4 carrots, chopped
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1 onion, diced
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1 can no-salt-added tomatoes
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1 can light coconut milk
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1 can chickpeas (or garbanzo beans)
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1 cup almond milk
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2 tablespoons curry powder
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1 teaspoon ground ginger
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3/4 teaspoon salt (add more to taste)
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1.5 cups cooked brown rice
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1 tablespoon olive oil
Instructions
In a large Dutch oven or heavy bottomed pot, start by sautéing the carrots and onions together over medium heat, stirring occasionally. Once they have cooked and browned for about ten minutes, add the tomatoes, coconut milk, and almond milk. Open and drain the chickpeas, and add those as well. Add spices and salt and give a good stir.
Bring to a simmer and then back down the heat to keep it at a low simmer (just a few bubbles on the surface). At this point add the cooked rice. I used about 1.5 cups, leftover from dinner the night before. But if you don’t have cooked rice on hand, you can try adding uncooked rice (about 1/2 cup dry), and let it cook directly in the soup. If you do this, you’ll probably need to add additional liquid (more coconut or almond milk), since the rice will absorb quite a bit.
Allow the mixture to simmer for at least an hour, stirring occasionally. Just before serving, stir in the olive oil. Make final seasoning adjustments, portion, and serve!
This was delicious the night we had it, but ten times better as leftovers. I was so sad there was just a tiny bit left the next day! Also – do you know how hard it is to take appetizing photos of a bowl of brown mush? Do not be fooled. This stuff is crazy good.
The next time I make this I might even start it in the morning. The longer the flavors have to develop, and the longer the rice soaks up that delicious coconut milk, the better and better it gets. This is going back on the menu for next week, just in time for Sean to make out with his final ten bachelorettes. I told you, I can’t help myself. Ignore me.
As always, enjoy.
84 Comments so far
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What kind of Dutch oven do you have? I need one!
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Emily Malone Reply:
February 6th, 2013 at 3:11 pm
I have a Mario Batali dutch oven from Crate and Barrel!
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This looks fantastic! I’m wondering what I might substitute for the coconut milk if I can’t find it in the gro sto. We’re vegetarians, so we’d use regular milk…do you think it would still be good?
I so want to try this soup :).
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Emily Malone Reply:
February 6th, 2013 at 3:10 pm
Maybe soy milk?
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You mean final 6 bachelorettes, right? Haha, my husband and I watch it too – for better or worse! Meanwhile this soup looks awesome and I hope to try it out this week or next! Thanks!
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Emily Malone Reply:
February 6th, 2013 at 3:10 pm
Haven’t seen last night’s yet, so I’m still at ten, haha. :)
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This looks awesome, and I might just make it tonight. Made your miso tahini sauce last night – delish.
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I’ve been drooling since I read the title!
Where do you find light coconut milk? I don’t have a Trader Joe’s close to me and all I ever see anywhere else is the regular cans!
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Caiti Reply:
February 6th, 2013 at 8:56 am
Not sure where you live, but I can find light coconut milk at my local Kroger or Publix.
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Leah Reply:
February 6th, 2013 at 11:32 am
Do you have Whole Foods?
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Heather Disarro Reply:
February 6th, 2013 at 4:23 pm
I do but hardly ever go. I DID find it at a new Kroger though!
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Laura Reply:
February 6th, 2013 at 1:35 pm
So the coconut milk range I buy has a full-fat version with 56% coconut ‘cream’ and 44% water, giving a total fat content of 15g/100ml and a light version of 25% coconut ‘cream’ and 75% water with a total fat of 7% per 100ml. Sometimes I just buy the full-fat and dilute it by half with water to produce light coconut milk- it has the same taste as you would expect but also saves money in the process too. Hope this might be of use to you!
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Emily Malone Reply:
February 6th, 2013 at 2:44 pm
Great tip!
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Emily Malone Reply:
February 6th, 2013 at 3:09 pm
I get mine at TJ’s, but most of our other grocery stores carry it in the Asian aisle!
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Hahah :) I love your Bachelor comments. I’m trying this soup soon – maybe this weekend!
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Emily Malone Reply:
February 6th, 2013 at 3:08 pm
I am totally watching last night’s episode RIGHT NOW, while I’m catching up on email! Haha, so ridiculous.
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Do you think fire roasted with garlic would work? I impulse bought too many cans while they were on sale.
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Emily Malone Reply:
February 6th, 2013 at 3:08 pm
I do! Just might up the spice level. :)
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Looks yummy! I am hooked on the Bachelor too… great reason to look forward to Mondays!
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Gorgeous recipe! Definitely one for pinning!
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I am eating leftover freezer soup right now for lunch – Don’t recall if it is one of your recipes or not, but it very well could be ;) haha
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This looks super yummy, but I have to admit I’m kind of excited for soup season to be over…we are so sick of soup and oatmeal and I can’t wait for smoothie and salad weather again! But, I WILL try this and I’m excited to add my homemade almond milk to it…I’ve never put almond milk in a soup before!
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Emily Malone Reply:
February 6th, 2013 at 3:06 pm
Agreed. Bring on the summer berries!
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YUM! This looks really good. I usually have to hid my beans in someway when I cook. For some reason I don’t like them whole. I may have to experiment with how to do that with this one :)
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Looks delicious… especially the side salad. I love green salads with sunflower seeds on top!
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Hey Emily! This looks delicious! Can you think of any good substitutes for coconut milk? It isn’t available where I live in Peru. If not, I’ll just have to wait until I get back to Seattle to make it!
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Emily Malone Reply:
February 6th, 2013 at 2:57 pm
You can try just subbing in more almond milk or soy milk? Maybe sub in coconut oil for olive oil too!
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I’m totally going to make a Paleo version of this soup tonight. I have all the ingredients handy plus some already cooked and shredded chicken to sub for the rice/chickpeas… yum!
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Emily Malone Reply:
February 6th, 2013 at 2:57 pm
Hope you like it! :)
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Think I could make this in the crockpot? Looks amazing!
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Leah Reply:
February 6th, 2013 at 11:34 am
I thought about doing that but I hesitated. Because of the prep why dirty two things–dutch oven plus crock pot = a lot to wash. Whenever a crock pot recipe tells me to brown and prep stuff I save it for the weekend. I just have no desire to chop and cook things like onions and carrots at 7am!
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Emily Malone Reply:
February 6th, 2013 at 2:56 pm
Yes, definitely!
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Everyone has their guilty pleasures, Emily. :)
Thanks for this. Might be the perfect snow-day stew. My husband is not crazy about chick peas so I may use another white bean.
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Emily Malone Reply:
February 6th, 2013 at 2:56 pm
Hope you like it!
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i used to have the same issue with making soups for an army sized crowd, but i got a SMALLER dutch oven and all of my problems were solved.
when i was using a huge one i always filled it right up! now i just make what fits in the smaller dutch oven, and it makes 4-6 good sized servings and thats it!
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Emily Malone Reply:
February 6th, 2013 at 2:55 pm
Good idea!!
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Looks delicious and actually really versatile! :)
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Chickpeas and Garbanzo Beans are the same thing, aren’t they?
Will have to sub the coconut milk for something but otherwise sounds tasty – this coming from someone who is not a soup person but am slowly learning to like it.
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Emily Malone Reply:
February 6th, 2013 at 2:54 pm
They are – I was just adding that for those who might not realize that. Also, different countries and regions tend to label things differently. Hope you like it!
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This looks delicious! I have the same problem, I usually make enough soup to last an entire week and I get very tired of it by the end of the week. I bet this would taste great with some cilantro and yogurt as garnish.
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I had same question about crock pot. I don’t mind sautéing items before using the crock pot. Whatever I can do. I have to leave to get kids from school etc so I can’t leave a pot on the stove and how you said the flavors develop the longer they simmer.
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Emily Malone Reply:
February 6th, 2013 at 2:43 pm
I think it would definitely work well in a crock pot! If you try it let me know! :)
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Do you think lentils would work in place of the rice? this looks so yummy – every ingredient is now on my grocery list. :)
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Looks delicious! Do you have don’t thoughts on what I could substitute for the almond milk? I’m not vegan so don’t normally buy it. Is it worth buying a small carton for this recipe?
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This looks fantastic — just pinned it and will make it in the very near future!
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yay! Thanks for this soup. I’m always looking for creamy, dairy-free options! I’m slightly allergic to dairy so any time I can find something that is still creamy, I am stoked. Looking forward to trying your mac and cheese recipe too. I heart nutritional yeast.
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I made this tonight and it was wonderful. I added some cauliflower as I had some to use up. It was the perfect thing to eat after a cold snowy run-thanks!
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looks delicious Emily!
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The Bachelor/ette is the *only* TV show I watch. I love it! I’ve been staying up past my bedtime to watch it, so tonight I have to go to bed early!!
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A great dairy-free soup…thank you!
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Looks like a great recipe! Wondering if you think I could use fresh tomatoes and dry beans in the recipe. I have been trying to avoid canned foods because most cans are still lined with BPA products to prevent it from rusting I think. Well, whatever the reason I am trying to limit my families exposure. Any ideas on how I could use non-canned items and still make the recipe work? Thanks for the help!
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I’ve never had curry, but this looks yummy! I love soup, all year- not just in cold weather months!
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Ooooh, i am such a soup freak, especially this time of year!!!! Did you give any to Cullen? It seems like the spices wouldn’t be too spicy for a toddler, but thought i would check to see if the little dude approved:) My little guy loves rice and chickpeas!
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This looks delicious! What size can of tomatoes would you recommend?
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Can Cullen eat soup yet? My little girl is a few months younger than Cullen and we’ve only tried Chicken Noodle so far. PS: LOVE your blog! Daily Reader :D
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I just love how simple yet delicious your recipes are. I’m adding this one to the rotation!
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Made this last night. So easy and so delicious! I’m just bummed I didn’t have any leftovers for today…next time I’m doubling the recipe :).
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Haha I am hooked on the bachelor too. This is the first time I’ve ever watched it and it is completely ridiculous, yet I can’t look away!
I’m so excited to see this soup – I’ve been basically making the same 4 or 5 soups in rotation all winter and I need to mix it up. Making this over the weekend!
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That looks so delish and right up my alley. I will have to make that when I get back into town!
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[...] soup. Creamy curried chickpea soup. First of all, this recipe comes from one of my all-time favorite blogs, Daily Garnish. [...]
I made this soup/stew yesterday and it was fantastic! I used an extra 2 cups of water as I used raw brown basmati rice (1/2 cup). After it simmered for about 2 hours it was thick and rich and fabulous! I ladled it over steamed kale. I love that I know that every one of your recipes will be a hit. Thanks for your talent!!
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LOVED this recipe!!!! New fave Emily!!
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This comment…”This is going back on the menu for next week, just in time for Sean to make out with his final ten bachelorettes. I told you, I can’t help myself.” completely made me laugh out loud. In a quiet, cubeland environment that I call work. Hysterical! And I can’t wait to try the soup. YUM!
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Made this last night… It was delicious. Husband and I both loved it over some baby spinach.
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I saw this a few days ago and made it tonight for dinner. I subbed in quinoa for rice since I was out of that, and it was delicious! I served this to my family and my mom requested more quinoa next time! Words I never thought I would hear! Thanks for a great recipe; this will become a regular addition!
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looks amazing
AND i just stood in
line next to bachelor bob
at the grocery store
last weekend!
i (we, but my
husband denies: )
am bachelor
and soup obsessed.
so excited for both!
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I was just needing new inspiration for recipes that I can make ahead of time and this looks fabulous!! I’m soaking chickpeas right now! Did you use a 14 oz can of tomatoes or larger?
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Emily Malone Reply:
February 12th, 2013 at 11:24 am
Sorry I’m late to this. Yes, 14oz!
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Chelsea Reply:
February 12th, 2013 at 11:30 am
No worries! Thanks so much!
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[...] again. So sick and tired of this crap. The only up side? Is that on Wednesday I made this FANTASTIC soup/stew from The Daily Garnish. Added a few of my own things and had dinner for the next few nights! THE best part? SO SO SO [...]
I’m so excited for Survivor this season! There’s a guy from Cincinnati on it (Reynold Toepher)– I went to Princeton High School with him.
Yay Cincy! Enjoy your trip home!
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Emily Malone Reply:
February 12th, 2013 at 11:24 am
Um, YES! I actually know Reynold too! I’m good friends with his brother and his brother’s wife. Known their family for years. Cannot WAIT!!
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This is really, really delicious!!! Super easy and way yummy (and this coming from someone who usually doesnt like cooked carrots – but the flavors work so well together) – definitely a keeper!!! I made this and the blackened tofu for my main meals this week. You’re a life saver with these quicker recipes!!!
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Emily Malone Reply:
February 12th, 2013 at 11:22 am
So happy to hear it!
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I made this soup last night to have for lunches this week at work and it is delicious! I’m always on the look-out for soup that will fill me up and keep me from snacking all afternoon. Thank you for this easy recipe!
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Emily Malone Reply:
February 12th, 2013 at 11:19 am
So happy to hear you liked it!
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This is simmering right now on my stove and I can’t stop tasting it. Yum! I was convinced I wasn’t going to like it but it’s nothing like I expected at all. It’s slightly sour, sweet, and hot. The rice gives it nice texture…
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Wow, this soup is amazing! I made it last night for dinners this week and just tried it for the first time. Thank you for this!
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I have to be honest, I was skeptical about this soup. But I tried it and it was amazing!!! And you are right, the leftovers the next day were even better. Thanks for such a fabulous and easy recipe!!
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Thanks for this, Emily! I, too, rely on soups and stews as vegan staples and never manage to make reasonable amounts. I ended up investing in a whole bunch of 2-cup pyrex containers and freezing zillions of individual portions. This way, I can mix and match what I thaw out and get some variety throughout the week. Can’t wait to try this one!
[Reply]
[...] Creamy Curried Chickpea Stew [...]
Hi Emily, I am a long time reader, first time commenter.
I made this soup for a dinner party last night (I was in charge of the appetizer) and it was SO delicious that everyone forgot to save room for the rest of the meal! Oops :)
What I love about this recipe is that all it takes is a few pantry staples and a little chopping and, voilà! Dinner is done! Such a yummy result for so little effort. Thanks!
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[...] -inspired by Daily Garnish’s Creamy Curried Chickpea Soup [...]
This is on the stove right now. Just sneaked a bite. SO good!! Another excellent recipe. Thanks Emily!
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