Coconut Curried Chickpea Soup

When I surf the web it’s usually for one thing only: new recipes. When I happened across this recipe I’m pretty sure I heard angels singing above me. And let me just tell you that they were definitely singing when I tasted the end result. This soup is AMAZING. Plus, it takes literally minutes to put together, and you probably have everything you need to make it tonight. If not, you have plenty of time to drop by the grocery and grab what’s missing.


1 tablespoon olive oil
3 cloves garlic, finely chopped
3 whole carrots, peeled and diced
3 tablespoons Better Than Bouillon
2 1/2 cups water
2 heaping teaspoons curry powder
1 heaping teaspoon Garam Masala (available at your grocery store)
1 13.5oz – 15oz can coconut milk
2 15oz cans chickpeas (garbanzo beans), drained
1 large bunch greens, chopped (collards, kale, spinach, chard)
salt to taste

How To

The most work you’re going to exert for this soup is pictured above. Chop your carrots and garlic. If you can manage that, the rest of the soup pretty much puts itself together. Once you’ve got your garlic and carrots ready, heat the oil over medium-high heat in your soup pot, and then add the garlic. Saute the garlic for approximately one minute – don’t brown it, keep it moving, and then throw in the carrots, water, and bouillon. Bring that mixture to a boil, and allow it to gently boil for a few minutes until the carrots are just barely soft – don’t go mushy on me.

Now you’re going to add everything else: curry powder, Garam masala, coconut milk, chickpeas, and leafy greens (I used kale) last. The greens are going to wilt down into the soup, and that’s when you know it’s ready to eat. This will take less than five minutes from the time you add them into your pot.

I can’t get enough naan, and I admit that I made another batch today to go with this soup. If you’re one of the few with leftover naan (as if!) in the house from last night’s flat bread pizza, you can reheat them in the oven and smother them with Earth Balance spread before serving it side-by-side with this delicious, flavor-packed, unbelievably easy, can’t wait to have it again, soup.

Trust me on this one.

Flat Bread Pizza

The inspiration for this pizza really came from a longing in my stomach to make Indian flat bread (aka Naan) again. We just enjoyed Indian Dal with the aforementioned naan a couple of weeks ago, so I couldn’t justify the same meal so soon. But there must be another use for the naan, and thus was born today’s oh-so-delicious meal.

The prep can be as simple or as complicated as you want. I assure you that once you have all of your ingredients assembled, putting together the pizzas is a very speedy process. Here’s where you get to choose your own kitchen adventure. I prefer to make everything from scratch. That might not be your preference. Unless your name is Anita Joshi (you know who you are), then I won’t insist you make the naan. If, however, your name is not Anita Joshi and you would still like to make this manna from heaven bread, please do, but be sure and come back to tell me how easy and yummy it was.


When I wanted to learn to make the perfect naan, I knew exactly where to go to find the perfect teacher: online. Watch the video and follow Manjula’s directions and your naan will be as perfect as hers (and mine).

For the rest of you who would rather not play with yeast and warm water, you have a couple of options. You can probably buy flat bread of some kind at your local grocery store, or just use tortillas. We’ve done the tortillas in the past, but you will compromise in flavor what you gain in ease from either of the store-bought options.


You know what you like on pizza, so go crazy! We went with veggies and non-dairy cheese. Go figure. To make the veggies even yummier, I tossed them in olive oil, added a bit of salt and pepper, and spread them on a baking sheet, then placed them in a 500* oven for a few minutes to warm them all the way through and take off the crunchy edge.

Assembling your individual pizzas is the fun part, and everyone can add their own preferences. I started with a piece of naan, spread a layer of jarred marinara sauce, and then layered my toppings.

Once the pizza is all decked out, I carefully placed it on my baking stone, which was still set and hot at 500* from baking the naan. Don’t worry if you don’t have a baking stone, use a cookie sheet instead. Keep an eye on the pizza because it will only need two-three minutes in the oven – just long enough for the cheese to melt.

These tasted so much better than I expected! I don’t know exactly what I expected, but wow. I especially loved the grilled cherry tomatoes because every bite was a burst of juicy tomato flavor. The squash provided a nice subtle crunch, and the green pepper a mild complementing flavor to pull it all together.

Your pizza will be completely different from mine because it will be smothered in your favorite toppings. I can’t wait to hear about your yumminess!