Description
This chickpea broccoli coconut milk soup is loaded with tender broccoli, protein-rich chickpeas, and basmati rice in a creamy coconut curry broth. It’s easy to make, meal-prep friendly, and perfect for a cozy lunch or weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, finely minced
- 1 tablespoon fresh ginger, finely chopped
- 2 tablespoons curry powder
- 1/4 teaspoon red chili flakes
- 2 cans (14 oz) chickpeas, drained and rinsed
- 1/2 cup basmati rice
- 4 cups vegetable stock
- 2 cups broccoli florets
- 1 can (13.5 oz) coconut milk
- Juice of 1 lime
- Salt and black pepper, to taste
- Fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Cook the onion, carrot, and bell pepper for 5-6 minutes until softened.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Stir in the curry powder and red chili flakes and cook for 30 seconds.
- Add the chickpeas, basmati rice, and vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
- Stir in the broccoli florets, coconut milk, and lime juice. Simmer gently for 5 minutes until the broccoli is tender.
- Season with salt and pepper to taste.
- Remove from heat, stir in the chopped cilantro, and serve hot with extra lime wedges if desired.
Notes
- Do not let the soup boil after adding the coconut milk to prevent it from separating.
- The soup thickens as it cools; add extra broth or water when reheating if needed.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian