This chickpea and tomato coconut curry soup comes together in about 30 minutes using mostly pantry staples—canned chickpeas, canned tomatoes, coconut milk, vegetable broth, and dried spices. It’s quick, comforting, and full of bold flavor. Perfect for Meatless Monday, dairy-free, vegetarian, and gluten-free.
Our favorite 5-star chickpea curry soup!
This is the first soup recipe of the season on NK and it really makes soup season feel official.
After testing several soups over the past month, this curried tomato and chickpea soup stood out for being irresistibly cozy while remaining incredibly simple.
There’s that moment when the air turns crisp, you reach for a fleece before leaving work, and the only dinner that sounds right is a steaming bowl of soup. This recipe answers that craving—fast.
The beauty of this soup is how much flavor you get from humble pantry ingredients. Most of the core items are canned: chickpeas, diced tomatoes, broth, and coconut milk. Fresh aromatics like onion, garlic, and lime are inexpensive and long-lasting, and dried spices supply the warming, savory backbone.
The garnishes are crucial: they add texture, brightness, and depth that elevate the soup. A handful of cashews for crunch, thinly sliced red onion for bite, fresh cilantro for herbaceousness, and a squeeze of lime transform the dish from comforting to memorable.
If you love curry flavors, this one will fit right into your weeknight rotation. Other curry-forward recipes we enjoy include red curry and peanut rice noodles, Thai coconut curry chicken soup, and skillet-baked curry chicken and rice—easy, bold, and satisfying options when you want something warming.
As the temperatures dip and daylight shortens, cozy weekend routines return—staying in loungewear, watching a game, and filling the kitchen with warming smells. This soup fits those moments perfectly: quick, comforting, and satisfying.
It’s a one-pot recipe that takes about 30 minutes and likely uses items you already have on hand.
Let’s get to it!
A few ingredient notes
I rely on curry and coconut milk year-round for their warming, creamy combination. For this soup we use curry powder rather than curry paste—curry powder delivers plenty of flavor while keeping the recipe quick and straightforward.
Onion and garlic form the aromatic base, and the curry powder is sautéed with them to bloom the spices and amplify the broth.
Fire-roasted diced tomatoes are a nice upgrade if you can find them; they add a touch more depth and smokiness.
The chickpeas are the main source of heartiness—use two cans to give the soup texture and substance.
For coconut milk I prefer full-fat for richness, but a light version will work if you want fewer calories; readers report both are tasty.
Don’t forget the garnishes
The garnishes are what turn this simple soup into something special. Crunch from roasted cashews, bright acidity from fresh lime, fresh cilantro, and thinly sliced red onion all add layers of texture and flavor.
Without them the soup is still flavorful, but the garnishes bring the contrast that makes each spoonful exciting.
If you’d like, serve the soup with a scoop of basmati rice or rice noodles for extra comfort, though it’s delightful on its own.
Ready in just 30 minutes, this soup is ideal for busy weeknights but has enough personality to serve for a cozy dinner with company.
Welcome, soup season—this one’s worth making again and again.
If you enjoyed this chickpea curry soup we’d love it if you would take a moment to rate and review it below! It’s also a great place to get questions answered and to share any modifications you made.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
30-Minute Chickpea and Tomato Coconut Curry Soup (Dairy Free & Gluten Free)
5 Stars
5 from 41 reviews
- Author: Nyssa Tanner
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Dairy-Free, Gluten-Free, Vegetarian
Description
This chickpea and tomato coconut curry soup is made in 30 minutes with mostly pantry staples like canned chickpeas, canned tomatoes, coconut milk, vegetable broth, and dried spices. It’s easy to make and full of bold, comforting flavor — a perfect meatless, dairy-free, and gluten-free option.
Ingredients
for soup
- 2 tablespoons avocado oil
- 1 medium onion, diced small
- 4 cloves garlic, thinly sliced
- 1 teaspoon kosher salt, or to taste
- 1 tablespoon curry powder
- A pinch of crushed dried chilies (optional)
- 1 (14.5 oz) can petite diced tomatoes (fire-roasted if available)
- 2 (15.5 oz) cans chickpeas, drained and rinsed
- 1 (13.5 oz) can full-fat coconut milk
- 3 cups vegetable broth
- Juice of half a lime
for garnish
- Fresh lime wedges
- Thinly sliced red onion
- Chopped fresh cilantro
- Chopped roasted cashews (curry-spiced, if available)
Instructions
- Heat the oil over medium heat in a large soup pot. Add the onion, garlic, and 1 teaspoon kosher salt. Sauté 5–6 minutes, stirring occasionally, until translucent and soft.
- Add the curry powder and a pinch of dried chilies, if using. Stir almost constantly for about 30 seconds, until the spices are fragrant and begin to stick slightly to the pan.
- Add the diced tomatoes and vegetable broth.
- Scrape up any browned bits from the bottom of the pot and bring the soup to a simmer.
- Cover and cook about 10 minutes, until the tomatoes soften.
- Stir in the chickpeas and coconut milk, then return to a gentle simmer—avoid boiling so the coconut milk doesn’t separate. Simmer another 5 minutes to blend flavors.
- Season with additional salt and pepper to taste and stir in the juice of half a lime.
- Serve topped with sliced red onion, cilantro, chopped roasted cashews, and extra lime wedges.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. The soup freezes well for 2–3 months—thaw and reheat gently.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stove top
- Cuisine: Curry