Curried Chickpea Soup

As a recipe developer, a lot of recipes I create, especially the first or second times I make them, always turn out bad. They need a lot of tweaking or are missing certain flavour profiles that I have a hard time fully compiling. Pretty often I set out to make one thing and it turns out to be completely different.

In the case of this soup, I was hoping to make a simple tomato stew but then I came up with this incredibly tasty curried chickpea soup. I made this in my instant pot, and it required minimal prepping and dishes. This soup is perfect for the winter weather and great for meal prepping.

Ingredients- makes 6-7 portions

  • 2 cups of dry chickpea
  • 1 onion chopped
  • 1 large thumb of ginger grated
  • 1 tbsp garam masala
  • 1 tbsp curry powder
  • 1/3 cup tomato paste
  • 398 ml Tomato purée (Kirkland brand from costco)
  • 1 veggie bouillon cube
  • 2 bay leaves
  • 3 1/3 cups of water
  • 1 big handful of fresh parsley chopped
  • 1/3 cup raisins
  • 2 cups chopped greens (preferably black kale or swiss chard)


  1. Soak the chickpeas overnight in water and wash very well
  2. In an instant pot, add all your ingredients, except the greens, and cook in the instant pot on manual for 30 min
  3. When the the soup is done cooking you can release the pressure or let it naturally release–natural release takes 10 minutes)
  4. Add the chopped greens in the hot soup so it can wilt
  5. Serve with some rice, quinoa (my personal favourites) flatbread and/or veggies


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