• mollyhodgen

Chickpea, Kale & Coconut Spiced Soup

Due to a combination of it being the 2nd of Jan (end of party season) and the fact that I am on holiday as of Saturday, this soup of leftover veggies and store cupboard items was born. I don't mean to play it down by saying this as it was definitely tasty in its own right, however the need to use surplus red onion, tomato and kale was undeniably the driving creative force (I do quite enjoy this way of recipe creating though... makes me feel very masterchef ha ha....)

Serves 3-4


50 minutes to prep and cook

Chickpea, Kale & Coconut Spiced Soup


1 tbsp olive oil

1 red onion, diced

2 garlic cloves, crushed

2 beef tomatoes, cut into chunks

1 tsp ground fenugreek

1 tsp ground cumin

400g can chopped tomatoes

400g can coconut milk (light)

400g can chickpeas, drained and rinsed

100g kale, stalks removed and chopped

Handful of coriander, to serve

Squeeze of lemon

Salt and pepper


1. Heat the oil in a large saucepan. Cook the onion for 5-7 minutes until soft and translucent. Add the garlic and continue to cook for 1-2 minutes. Add the spices, a generous squeeze of lemon and some seasoning before mixing well to coat everything.

2. Pour over the can of chopped tomatoes and coconut milk, bring to a simmer, cover and cook for 10 minutes. After 10 minutes add the tomato chunks and continue to simmer for a further 20 minutes. In the final 5 minutes of cooking add the chickpeas and kale to heat through/cook. Check seasoning before serving in warmed bowls with a scattering of coriander leaves.

Chickpea, Kale & Coconut Spiced Soup