Before I left for my niece's wedding, I cooked up a batch of chickpeas intending to make this so it would be here when I got home. But, I didn't have time so the ingredients sat in my fridge while I was gone. I followed the recipe exactly and there are numerous layers of flavor making this an excellent soup. You can find the recipe here: https://minimalistbaker.com/1-pot-curried-chickpea-soup/
This was a very easy recipe to put together and I had every ingredient on hand. From start to finish it was in my bowl in about one hour. You can use canned chickpeas, but I prefer sprouted beans so I usually make my own.
The directions were super easy to follow and I loved getting to use my handy chopper again!
Growing up in an ethnically diverse neighborhood, I have always loved the smell of curries and Indian food. This brought me back to memories of childhood in the San Francisco Bay Area. The taste is amazing. This will definitely be on my soup rotation in the future!
My Soup Rankings to date:
#1 Broccoli Cheddar Soup
#2 Vegan Tomato Basil Soup
#3 Chicken and Wild Rice Soup (I made it again and it was SOOO good!)
#4 Polish Dill Pickle Soup
#5 Cream of Vegetable Soup (Dolly Parton's Dixie Stampede Soup
#6 One Pot Chickpea Curry
#7 Mulligatawny (Soup Nazi Copycat recipe)
#8 Shrimp Ramen
#9 Vegan Chili
#10 Cream of Mushroom
#11 Cabbage Roll Soup (I made this twice it was soooo good!)
#12 Texas Chili (still Tim's favorite)
#13 Tom Ka Gai
#14 Vegan Corn Chowder
#15 Clean out the Fridge Veggie Soup
#16 Italian Sausage Soup
#17 Simple Lentil Soup