Baked Chickpea + Vegetable Curry Soup

Chickpea + Vegetable Curry: ⁣

One 32 oz vegetable broth ⁣

1 1/2 c of more vegetable broth

1 can of coconut milk ⁣

1/2 c + 1/4 c of red onions ⁣

1 tbsp of curry ⁣(or more. depends on how potent and spicy your curry is)

4 c of diced broccoli ⁣

3 diced tomatoes ⁣

2 1/2 c of basmati rice ⁣

A handful of fresh basil ⁣

1/2-1 tbsp of pink salt ⁣

Toppings: ⁣

2 can of baked chickpeas ⁣

Fresh avocado ⁣

Fresh basil leaves⁣

What to do: Dice your onions, broccoli, and tomatoes. Then sauté your veggies in the pot. (besides the tomatoes) let it sauté for 10 minutes. Add your veggie broth, tomatoes, seasoning, and fresh basil to the pot. Bring the curry to a boil then let it simmer for 20 minutes (or till the veggies have fully softened) meanwhile, bake your chickpeas in the oven and make your rice! Then add the coconut milk and rice to the curry. Let it cook for another 5 minutes. Add your chickpeas, avocado, fresh basil on top. Splash a little bit of lime on top and enjoy!

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