Coconut Curry Kale and Chickpea Ball Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
This rich coconut curry soup is made with vegan chickpea meatballs and tender kale in a spicy coconut milk broth.
Course:
Soup
Cuisine:
American
Servings: 4
Ingredients
For the Chickpea Balls
- 1 tbsp. vegetable oil
- ½ medium onion quartered
- 3 garlic cloves
- 1-14 oz. can or 1 ¾ cups cooked chickpeas drained and rinsed
- 1 cup panko
- ¼ cup fresh cilantro
- 1 tbsp. soy sauce or tamari
- 1 tsp. Asian chili paste optional, or to taste
- ¼ tsp. black pepper
For the Coconut Curry Soup
- 1 tbsp. vegetable oil
- ½ medium onion diced
- 1 garlic clove minced
- 1 tbsp. fresh grated ginger
- 3 cups vegetable broth
- 1-14 oz. can coconut milk
- 1 ½ tbsp. curry powder
- 1 tbsp. lime juice
- 1-2 tsp. Asian chili paste optional, or to taste
- salt and pepper to taste
- 4 cups kale leaves stems removed and torn into bite sized pieces
Instructions
Make the Chickpea Balls
-
Preheat oven to 400º. Coat a large baking sheet with oil.
-
Place onion and garlic in food processor bowl. Pulse a few times to chop. Add chickpeas, panko, cilantro, soy sauce or tamari, chili paste and pepper. Roll into ½ inch balls (you should get 25-30) and arrange on baking sheet.
-
Bake 25-30 minutes, turning 1-2 times during baking. Remove from oven and allow to cool a bit.
Make the Coconut Curry Soup
-
While chickpea balls bake, heat oil in large saucepan. Add onion, garlic and ginger. Sauté until onion is softened, about 5 minutes.
-
Add broth, coconut milk, curry powder, lime juice, chili paste, salt and pepper. Bring to a simmer and add kale leaves. Simmer 1-2 minutes, just until leaves are wilted. Remove from heat.
Serve
-
Divide chickpea balls into bowls and ladle soup over top.
Recipe Notes
If you're going to have leftovers, consider storing the chickpea balls separate from the broth, so they don't get overly soggy.