Chickpea and Coconut Curry Spinach Soup (Dairy-Free, Gluten-Free, Vegan)

Print

When I came across the benefits of chickpeas, I knew they needed to be added to my daily regiment. Thank goodness for Instagram because I have come across so many recipes to integrate them into wonderful meatless but protein packed meals!

Do I know if this will help with my bone density or wound healing? No, but I am willing to experiment with really delicious and nutrient-packed meals to find out!

Today’s recipe was very easy to make and definitely out of the norm of what I typically create. I hope you enjoy it as much as we did!

Further Food Nutritionist Commentary:

This is a wonderful vegetarian and vegan meal for a quick weekday dinner. Chickpeas are packed with nutrition! They have a decent amount of protein, especially if you are on a vegan or vegetarian diet, and they are also packed full of fiber and micronutrients like B vitamins! Curry powder is a mix of spices with one of the main ingredients being turmeric. Turmeric is a great spice to add flavor into any meal and it is very anti-inflammatory! That means it is great if you have arthritis or any other inflammatory condition. Plus, it also helps out the immune system.

By Paige Geimer

Chickpea and Coconut Curry Spinach Soup (Dairy-Free, Gluten-Free, Vegan)

  • Prep Time:5 minutes
  • Cook Time:25 minutes
  • Servings: 4

Ingredients

2 tablespoons olive oil

1/2 onion diced

3 cloves garlic minced

1.5 teaspoons curry powder

1/4 teaspoon crushed red pepper flakes

1 can full-fat coconut milk

1 can chickpeas, drained + rinsed

1 tablespoon lemon juice

4 handfuls of fresh baby spinach

salt and pepper to taste

Instructions

  1. In a large saute pan, heat the olive oil over low heat
  2. Add onions and saute for 5 minutes or until soft.
  3. Add in garlic, curry, red pepper flakes and cook for an additional 1-2 minutes
  4. Add in the coconut milk and chickpeas, bring to a gentle boil and cook for 10 minutes.
  5. Lastly, add in the lemon juice and spinach and cook for 1 minute until the spinach leaves are lightly wilted.
  6. Taste, season with salt and pp and serve warm.
  7. Enjoy!
In a large saute pan, heat the olive oil over low heat Add onions and saute for 5 minutes or until soft. Add in garlic, curry, red pepper flakes and cook for an additional 1-2 minutes Add in the coconut milk and chickpeas, bring to a gentle boil and cook for 10 minutes. Lastly, add in the lemon juice and spinach and cook for 1 minute until the spinach leaves are lightly wilted. Taste, season with salt and pp and serve warm. Enjoy!

Nutrition Information

Per Serving:  Calories: 401; Total Fat: 32 g; Saturated Fat: 22 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 267 mg; Potassium: 40 mg; Carbohydrate: 26 g;  Fiber: 5 g; Sugar: 5 g; Protein: 6 g

Nutrition Bonus:

Vitamin C: 21%; Vitamin A: 37%; Iron: 15%; Calcium: 7%;

 

Superboost your recipes with Daily Turmeric Tonic

Print

Leave a comment

Your email address will not be published.

Feel Amazing Everyday

with Further Collagen

  • Lose weight
  • Reverse aging
  • Strenghten bones and joints

Buy Now

Send this to friend