Curried Chickpea Soup

Curried Chickpea Soup (A Seat at the Table)

What’s your favorite way to get recipe inspiration?  I follow a lot of food blogs (using Bloglovin to keep track of them), spend way too much time on Pinterest, and love looking through food magazines.  Sometimes I follow a recipe, and other times I use it as a jumping off point.  This is one of those jumping off recipes.  The original inspiration was a curried chicken and wild rice soup.  My version is vegetarian and uses a bit of barley instead of wild rice.  I also took a bit of a samosa twist to it by adding potatoes and green peas.  The final result is a flavorful, filling stew.

Curried Chickpea SoupCurried Chickpea Soup (A Seat at the Table)

Serves 15-20

Heavily adapted from Gimme Some Oven

  • 1 Tbsp olive oil
  • 2 onions, diced
  • 2 cups diced carrots
  • 2 cups diced celery
  • 6 cloves garlic, minced
  • 10 cups vegetable stock
  • 3 large (28oz) cans chickpeas, drained and rinsed
  • 1 cup barley
  • 5 Tbsp curry powder
  • 1 1/2 Tbsp ground cumin
  • 4 bay leaves
  • 1 1/2 tsp kosher salt
  • 3 potatoes, peeled and diced small
  • 2 cups frozen peas

In a large stew pot, heat olive oil over high heat.  Add the onions and let cook for a few minutes, until beginning to soften.  Add the carrots and celery and cook for another few minutes.  Add garlic and stir until fragrant.

Add the vegetable stock, chickpeas and barley.  Add the curry powder, cumin, bay leaves, and salt.  Mix well.  Add in the potatoes and bring soup to a boil.  Simmer for about 30 minutes, or until potatoes and barley are tender.  Add peas a few minutes before serving and heat through.  Taste for seasoning and adjust as needed.

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