Indian Chickpea and Spinach Soup with Coconut Milk Recipe
This soup, inspired by the cuisine of South India, combines chickpeas, spinach and coconut milk, seasoned with ginger, garlic and garam masala. In this version the soup is thicker and more filling than a classic broth, because part of the chickpeas is mashed, creating a naturally creamy base without flour or cream.
This recipe is inspired by South Indian flavours, where coconut, legumes and leafy greens are often combined in everyday cooking., It adapts those ideas to a simple, one-pot soup that fits well into European home cooking, using easily available canned chickpeas and tomatoes., The use of garam masala at the end of cooking is typical for many Indian dishes, where finishing spices brighten the aroma of the whole dish.
Combines the comfort of a thick, creamy soup with the bright, aromatic spices of Indian cuisine., Is naturally vegan and gluten-free, yet very filling thanks to the chickpeas., Uses everyday pantry ingredients to create a dish that feels restaurant-worthy.
Dlaczego ta wersja działa
- Part of the chickpeas is mashed directly in the pot, which naturally thickens the soup without flour or cream.
- Coconut milk adds richness and a silky texture while keeping the soup dairy-free and suitable for vegans.
- Adding garam masala at the end preserves its aroma and gives the soup a deep, warm flavour.
- Using canned tomatoes and chickpeas shortens the cooking time without sacrificing taste.
Chef's tips
Mash only part of the chickpeas so the soup has both a creamy base and a pleasant bite from whole chickpeas., If you like a more intense citrus note, add lemon juice in two stages: a little while cooking and a little just before serving., For deeper flavour, lightly toast the cumin and coriander in a dry pan before adding them to the onions.
How to serve
Serve in deep bowls with basmati rice or naan-style flatbread., Sprinkle with fresh coriander leaves or a little chopped green chili for extra freshness and heat., Drizzle a spoonful of coconut milk or plant-based yogurt on top for contrast and a decorative swirl.
Na co uważać
- Do not brown the garlic and ginger too much, as they can turn bitter.
- Coconut milk should not be boiled vigorously for a long time, or it may separate; keep the heat to a gentle simmer.
- Taste the soup before adding salt, as the broth or stock cube may already be salty.
- If using frozen spinach, break up any large blocks so it thaws and heats evenly.
Zamienniki
- You can replace spinach with Swiss chard or kale; just cook them a bit longer until tender.
- Use any neutral-tasting oil instead of vegetable oil, such as sunflower or rapeseed oil.
- If you do not have garam masala, use a mild curry powder and a pinch of ground cardamom for a similar warmth.
- For a non-vegan version, you can replace coconut milk with 18% cream and adjust the amount of broth to reach the desired consistency.
Ingredients
- canned chickpeas drained weight, 2 cans - 480 g
- spinach fresh or frozen, leaves - 150 g
- coconut milk from a can, well shaken - 400 ml
- onion - 1 piece
- garlic - 3 cloves
- ginger - 2 cm
- chopped tomatoes from a can - 200 g
- vegetable oil - 2 tablespoons
- ground cumin - 0.5 teaspoons
- ground coriander - 0.5 teaspoons
- garam masala - 0.75 teaspoons
- sweet paprika powder - 1 teaspoon
- vegetable broth or water with a stock cube - 600 ml
- salt to taste
- lemon juice to taste - 1 tablespoon
Preparation
- Finely chop the onion, prepare the garlic and ginger separately; drain the chickpeas and rinse them in a sieve under running water until they stop foaming.
- Heat the oil in a heavy-bottomed pot over medium heat, add the onion and fry for 5–7 minutes, stirring, until it softens and turns lightly golden at the edges.
- Add the garlic and ginger, fry for 1–2 minutes until they become very fragrant, then add the cumin, coriander and sweet paprika, stirring for about 30 seconds more until the spices foam slightly.
- Pour in the canned tomatoes and cook for 5 minutes over medium heat, until the sauce thickens slightly and starts to bubble and small droplets of fat appear on the surface.
- Add about 2/3 of the chickpeas and the broth, bring to a boil, reduce the heat and cook for 8–10 minutes, until the soup is thoroughly hot and has thickened slightly.
- Using a spoon or a potato masher, mash some of the chickpeas in the pot until the soup becomes more creamy but still has visible whole chickpeas.
- Add the coconut milk, the remaining chickpeas and the spinach (if using frozen, add it straight from the freezer), and cook for another 5–7 minutes, until the spinach leaves wilt and the soup is as thick as a loose stew.
- Finally, add the garam masala, season with salt and lemon juice, stir and cook for 1 more minute; serve hot with rice or bread, and you can drizzle a little coconut milk on top for a nice effect.
Storage
The soup thickens after chilling, so when reheating add a little water or broth., Freeze in portions and stir well before serving, as the coconut milk may separate slightly.
This soup is designed as a flexible, forgiving recipe: you can adjust the thickness with more broth or coconut milk and play with the level of heat to suit your taste., It is ideal for batch cooking, as the flavours deepen after a day in the fridge and it freezes well.
