Chickpea Curry Soup with Mint & Naan

Chickpea Curry Soup

with Mint & Naan

15 MIN
$16.99 2 Servings
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From the Test Kitchen

For this vibrant, flavorful soup, chickpeas, aromatics, and spinach cook in a bold mix of curry powder, coconut milk, demi-glace, and bright lime juice. You'll finish it off with a garnish of fresh mint, then serve it alongside toasty naan bread for dipping.
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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Chickpea Curry Soup with Mint & Naan
Title
  • 1 15.5-Oz Can Chickpeas
  • 2 Pieces Naan Bread
  • 1 13.5-Oz Can Light Coconut Milk
  • 3 Tbsps East Asian-Style Sautéed Aromatics
  • 2 tsps Vadouvan Curry Powder
  • 1 bunch Mint
  • 1 Lime
  • 3 oz Baby Spinach
  • 2½ Tbsps Vegetable Demi-Glace
  • 1 Tbsp Soy Sauce
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

If you prefer to use an oven to warm the naan instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve the lime crosswise. Pick the mint leaves off the stems.

Make the soup
2 Make the soup

In a medium pot, combine the sautéed aromatics, curry powder, chickpeas (including the liquid), and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, lightly mash the chickpeas. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until combined. Add the spinach, coconut milk (carefully, as the liquid may splatter), demi-glace, and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until thickened to your desired consistency. Turn off the heat. Stir in the soy sauce and the juice of both lime halves. Taste, then season with salt and pepper with desired.

Warm the naan & serve your dish
3 Warm the naan & serve your dish

Meanwhile, if using a microwave, wrap the naan in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the naan in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed naan to a work surface and carefully unwrap. Serve the soup garnished with the mint leaves (tearing just before adding). Serve the warmed naan on the side. Enjoy!

Tips from Home Chefs

Chickpea Curry Soup

Prepare the ingredients
1 Prepare the ingredients

If you prefer to use an oven to warm the naan instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve the lime crosswise. Pick the mint leaves off the stems.

2 Make the soup

In a medium pot, combine the sautéed aromatics, curry powder, chickpeas (including the liquid), and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, lightly mash the chickpeas. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until combined. Add the spinach, coconut milk (carefully, as the liquid may splatter), demi-glace, and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until thickened to your desired consistency. Turn off the heat. Stir in the soy sauce and the juice of both lime halves. Taste, then season with salt and pepper with desired.

Make the soup
Warm the naan & serve your dish
3 Warm the naan & serve your dish

Meanwhile, if using a microwave, wrap the naan in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the naan in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed naan to a work surface and carefully unwrap. Serve the soup garnished with the mint leaves (tearing just before adding). Serve the warmed naan on the side. Enjoy!

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