Who would have thought Chickpea Curry Soup could be so exciting?
Okay, gimmicky things like this Ball courgette bowl don’t really impress me much but my family loved it. It would make a great dinner party dish. It would definitely impress your friends!
Check the Courgettes while baking them regularly as you don’t want them to get so soft that they will not hold the soup well.
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Chickpea Curry Soup is the ultimate filling soup with delicious coconut, courgette and curry spices. Perfect at any time of the year
- 2 ball courgettes
- 1 olive oil
- 2 tsp crushed garlic
- 1 large onion
- 1 tsp chopped ginger
- 2 tsp curry powder
- 400 g Cooked and drained chickpeas
- 4 cups chicken or vegetable stock
- 200 g creamed coconut
- 1/4 tsp salt
- 1/4 tsp black ground pepper
- 1 bunch chopped cilantro
- 1 red chilli optional to garnish
Preheat the oven to 180C/355F
Cut the tops from the ball courgettes, scoop out the flesh and retain for the soup
Oil the courgette soup bowls and place on a baking tray. Season, then cook in the preheated oven for 30 minutes while you make the soup
Place some oil in a large pan and fry the onions, garlic and ginger for a few minutes until fragrent
Chop the courgette flesh into slices and add to the soup with the curry powder and cook for 5 minutes so the spices cook into the veg
Add your stock of choice and stir until well come
Place the creamed coconut into the soup and stir until melted
Add the chickpeas and cilantro then scoop into the baked courgette soup bowls
Finely chop the chilli and use as garnish