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Hot or Cold Spicy Chickpea Curry Soup Meal Prep

Prep: 5 min
Cook: 30 min
Total: 35 min

Ingredients for 4 hearty servings

  • 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


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!