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Hot or Cold Spicy Chickpea Curry Soup Meal Prep
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Hot or Cold Spicy Chickpea Curry Soup Meal Prep
Ingredients for 4 hearty servings
Substitution
Note
- 2 tablespoons olive oil
- 1/2 red onion, slices
- 3 garlic cloves, minced
- pinch of sea salt
- 2 cans (30oz) chickpeas, drained
- 1 tablespoon curry powder OR garam masala
- 2 teaspoons cumin
- 3 cups no salt added vegetable broth
- 1 can (14.5oz) diced tomato (I used fire roasted)
- 1 can (13.5oz) lite coconut milk
- 24oz (680g) steamed cauliflower rice
- sea salt & pepper to taste
- Garnish
- fresh chopped cilantro to taste
- thin shaved red onion
Steps
Step 1
Set a heavy pot on medium high heat. Once hot, add olive oil, garlic and onion. Cook the onions until soft, about 3 to 5 minutes, and add a pinch or 2 of sea salt as they cook.
Step 2
Add chickpeas, curry powder and cumin. Cook for 1 – 2 minutes until fragrant and no worries if some begins to stick on the bottom, just make sure it’s not burning.
Step 3
Pour in the veggie broth, stir, reduce heat to bring to a light simmer, then partially cover and cook for 12 – 15 minutes.
Step 4
Stir in the tomatoes and coconut milk, then partially cover and cook for another 10 – 12 minutes.
Step 5
Allow the chickpea soup to cool and thicken, then enjoy with cauliflower rice. For meal prep, add steamed cauliflower rice to a container, then evenly divide the soup among the containers.
Step 6
Garnish and enjoy!
Hot or Cold Spicy Chickpea Curry Soup Meal Prep
Kevin Curry
INGREDIENTS
- 2 tablespoons olive oil
- 1/2 red onion, slices
- 3 garlic cloves, minced
- pinch of sea salt
- 2 cans (30oz) chickpeas, drained
- 1 tablespoon curry powder OR garam masala
- 2 teaspoons cumin
- 3 cups no salt added vegetable broth
- 1 can (14.5oz) diced tomato (I used fire roasted)
- 1 can (13.5oz) lite coconut milk
- 24oz (680g) steamed cauliflower rice
- sea salt & pepper to taste
- Garnish
- fresh chopped cilantro to taste
- thin shaved red onion
INSTRUCTIONS
-
Set a heavy pot on medium high heat. Once hot, add olive oil, garlic and onion. Cook the onions until soft, about 3 to 5 minutes, and add a pinch or 2 of sea salt as they cook.
-
Add chickpeas, curry powder and cumin. Cook for 1 – 2 minutes until fragrant and no worries if some begins to stick on the bottom, just make sure it’s not burning.
-
Pour in the veggie broth, stir, reduce heat to bring to a light simmer, then partially cover and cook for 12 – 15 minutes.
-
Stir in the tomatoes and coconut milk, then partially cover and cook for another 10 – 12 minutes.
-
Allow the chickpea soup to cool and thicken, then enjoy with cauliflower rice. For meal prep, add steamed cauliflower rice to a container, then evenly divide the soup among the containers.
-
Garnish and enjoy!
Nutrition per serving
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