This Curried Garbanzo Soup with Tomato Broth is warm, cozy, and packed with flavor. It comes together quickly for an easy and yummy meal!
This recipe was first published in September 2012. // As an Amazon Associate I earn from qualifying purchases.
Soup Season
For me, soup season extends to cover most of the year. Like, almost all of it. Sometimes it’s a light summer soup, like Watermelon Gazpacho). Other times it’s a hearty winter soup like Barley Soup with White Beans and Kale. And then there are all season soups that work just about any time of year, like Lentil Soup, Tomato Soup, and Black Bean Soup. And now we’ve got one more to add to our year round list—Curried Garbanzo Soup with Tomato Broth.
Curried Garbanzo Soup with Tomato Broth
This curried garbanzo soup with tomato broth is packed with flavor and veggies! It’s inspired by the Moroccan Garbanzo soup Irving and I enjoyed at the famed Greens Restaurant in San Francisco many years ago. The soup is both hearty and light at the same time. Garbanzos, zucchini, carrots, celery, and onions absorb a light broth of tomatoes, seasoned with curry powder, cumin, cinnamon and garlic. A squeeze of lemon and a sprinkle of cilantro brightens the flavors and brings them all together.
A cozy dinner….and great leftovers!
This Curried Garbanzo Soup makes a cozy dinner with some Air Fried Cauliflower and Instant Pot Basmati Rice on the side. It’s also great reheated for lunch with some pita bread—both boys brought some in their lunchboxes this week. I like to cook up a quick Field Roast Italian sausage to crumble on top—so yummy!
Pantry Staples
You’ll likely have most of the ingredients to make Curried Garbanzo Soup in your pantry or fridge. I just needed to grab some zucchini (arguably a summer veggie, but we are fortunate to have them available year round) and cilantro. Everything else is a basic that I typically keep on hand. If you don’t have access to zucchini in the winter, or want to stick to a more seasonal veggie I think diced butternut squash would be perfect. You would just need to increase the simmering time a bit to make sure it cooks through and is fork tender. You can also double the garbanzos to make the soup more hearty if you’d like.
More Vegan Soup Recipes You Will Love
- Vegan Tomato Soup with Crispy Croutons
- Barley Minestrone Soup
- Taco Soup
- Vegan Black Bean Soup
- Vegan French Onion Soup
- Pumpkin Curry Soup
Let’s Make Curried Garbanzo Soup with Tomato Broth!
This simple soup is just minutes away! Leave me a note in the comments below and let me know how you like it.
Curried Garbanzo Soup with Tomato Broth
Ingredients
- 1 Tablespoon olive oil
- 1 onion, diced
- 4 large carrots, chopped
- 2 celery stalks, chopped
- 6 cloves of garlic, minced
- 1 teaspoon cumin
- 1 teaspoon curry
- ¼ teaspoon cinnamon
- 2 teaspoon salt
- ½ teaspoon pepper
- 2 Tablespoon tomato paste
- 1 cup diced zucchini (one small zucchini)
- juice 1 lemon
- 1 can diced tomatoes (14 ounce can)
- 1 can garbanzo beans (14 ounce can)
- 4 cups water
- cilantro to garnish
Instructions
- Place olive oil in a medium sauce pan over medium heat. Add the onion and begin to brown for about 5 minutes. Add diced carrot and celery, and continue to brown for 5 more minutes.
- Add garlic, cumin, curry, cinnamon, salt, and pepper and stir well to coat. Let garlic cook through for a minute.
- Add tomato paste and break up well with spoon.
- Add zucchini, diced tomatoes (with juices) and lemon juice. Stir well.
- Pour 4 cups of water into the pot and bring to a boil.
- Add garbanzos and lower heat to a simmer and allow to simmer for 15 minutes, or until vegetables are fork tender.
- Garnish with fresh chopped cilantro. Serve with pita bread, air fried cauliflower, or basmati rice! Enjoy!
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