Curried Tomato & Chickpea Soup

This mildly spiced soup is the perfect way to warm up on a cold winters day. Made with chickpeas, tomatoes and coconut milk, this clean eating curried chickpea soup is a well-balanced meal all on its own. If you’re looking for a more robust meal, you could serve this with a hunk of wholemeal bread on the side.



Chickpeas are high in fibre and low in fat, making them an excellent choice for diabetics.  Chickpeas are also rich in folate, making this soup a great choice for pregnant women.


  1. In a large saucepan, gently sweat the onions and garlic in the olive oil for 5 minutes.
  2. Add the spices to the onions and continue to cook for a further 5 minutes. Keep stirring to stop the spices from catching on the bottom of the pan.
  3. Add the tinned tomatoes and chickpeas to the saucepan. Stir, then put the lid on the pan and simmer gently for 30 minutes.
  4. Allow to cool slightly before blending and returning to the pan.
  5. Stir in the coconut milk, keep the pan over a low flame to reheat slightly before serving.


Find more delicious clean eating soup recipes like this in The Clean Eating Guide to Soups

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