Curried Chickpea and Kale Soup

I always have chickpeas in the house, and practically always have kale in the fridge! So last night’s dinner was a case of opening the cupboards and fridge and seeing what I could come up with. And this is the result. It is a thick, nourishing soup full of flavour and goodness,
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 people


  • 1 onion, roughly chopped
  • 3 cloves garlic, chopped into small pieces
  • 2 cups kale, roughly chopped
  • 1/4 cup celery leaves (optional)
  • 1 can chickpeas plus water from can
  • 1 cup almond milk (homemade if possible)
  • 1 cup vegetable stock
  • 165 ml coconut milk (one small can)
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric


  • Heat olive oil in a large pan and add all onions and garlic
  • Cook for a few minutes until starting to soften
  • Add all spices and mix together
  • Add tin chickpeas and water from can and mix
  • All kale, celery leaves (if using), almond milk and stock
  • Bring to the boil and simmer for about 5 minutes
  • Add coconut milk and simmer for another 1-2 minutes
  • Transfer to a blender and mix until all combined
  • Re-heat if necessary


Serve with nut cheese and crackers or soughdough

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