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A vibrant bowl of yellow curry with chickpeas, potatoes, and garnish rests on a blue table like mulligatawny soups cousin. Its paired with white rice, a crisp green apple, refreshing glasses of water, and a sprig of parsley for a delightful meal.
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5 from 3 ratings

Easy Chickpea Mulligatawny Soup Recipe

This 30-minute mulligatawny soup is a fusion of Indian spices and British heartiness perfect for any busy weeknights. It's a vegetable-packed recipe that' will be your new go-to dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dishes, Soups
Cuisine: European, Indian
Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: mulligatawny soup, vegan mulligatawny soup, vegetarian mulligatawny soup
Diet: Vegetarian
Time: 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • ¼ cup unsalted butter can sub olive oil for vegan, 56 g
  • 1 cup finely chopped yellow onion
  • 2 stalks celery finely chopped
  • 2 carrots finely chopped
  • 2 Tbsp all-purpose flour
  • 1 Tbsp curry powder
  • 4 cups vegetable broth 946 mL
  • 1 13-oz can coconut milk 384 mL
  • 2 14-oz cans chickpeas drained, 415 g
  • 1 tart apple cut into bite sizes
  • ¼ tsp each black pepper, dried thyme, smoked paprika, turmeric
  • Salt to taste
  • To serve: rice, naan, fresh cilantro

Instructions

  • Rice: If serving with rice, start cooking the rice first.
  • Veggies: Melt butter over medium heat in a large pot. Add onion, celery, and carrot. Cook until onion is slightly soft and fragrant, about 5 minutes.
    Chopped carrots, celery, and onions sizzle in a black frying pan on a blue surface, creating the aromatic base for a hearty mulligatawny soup.
  • Soupify: Stir flour and curry powder in, evenly coating the veggies. Add the broth and bring to a simmer to thicken the liquid.
    A pan holds the beginnings of a savory mulligatawny soup, with chopped carrots, onions, and celery dusted in curry powder and flour. The vibrant blue surface beneath adds a splash of color to the culinary scene.
  • Flavor: Stir in coconut milk, drained chickpeas, apple, and spices. Cover and let gently simmer for 10 minutes. Taste and add salt as needed.
    A skillet on a blue surface holds a mulligatawny soup-inspired mixture of chickpeas, green apple chunks, and a creamy yellow liquid, with a wooden-handled spatula partially submerged.
  • Serve: Serve warm with rice, naan, and fresh cilantro.
    A bowl of yellow curry reminiscent of mulligatawny soup with chickpeas, diced vegetables, and rice sits on a blue surface. A spoon rests in the bowl, accompanied by a green apple, cilantro, and a small bowl of rice nearby.

Notes

Storage: To properly store leftovers, keep them refrigerated in an airtight container and enjoy them within 2-3 days. To freeze, store them in a freezer bag or container and use them within 3 months. Reheat by thawing and then heating on the stove.

Nutrition

Serving: 1serving (without rice or naan) | Calories: 450kcal | Carbohydrates: 59.5g | Protein: 15.6g | Fat: 17.5g | Saturated Fat: 9.7g | Cholesterol: 31mg | Sodium: 1427mg | Potassium: 799mg | Fiber: 11.6g | Sugar: 9.6g | Calcium: 104mg | Iron: 4mg
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