Smart Recipe Kitchen

2026-04-30

This coconut chickpea tomato soup is comforting, pantry-friendly, and easy to make on a weeknight. The coconut milk softens the acidity of the tomatoes, and the chickpeas turn it into a meal instead of a starter. Serves 4 to 6.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1 can crushed tomatoes, 28 ounces
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 2 cups vegetable broth
• 2 cups baby spinach
• Lime wedges or chopped cilantro for serving, optional

Instructions:

1. Heat the olive oil in a soup pot over medium heat. Add the onion and cook 5 minutes until softened.
2. Stir in the garlic, salt, pepper, curry powder, and cumin. Cook 30 seconds.
3. Add the crushed tomatoes, chickpeas, coconut milk, and broth. Stir well.
4. Bring to a simmer and cook 15 minutes.
5. Add the spinach and cook 2 more minutes until wilted.
6. Taste and adjust seasoning. Serve with lime or cilantro if you like.

Why it works: It uses mostly shelf-stable ingredients but still tastes rounded and rich.

Timing: Prep 10 minutes, cook 22 minutes, total about 32 minutes.