One-Pot Curried Chickpea Soup

Heat a large pot or Dutch oven over medium heat. Once hot, add coconut oil (2 tbsp), white onion (1 cup), fresh minced ginger (2 tbsp), and red pepper flake (0.25 tsp). Sauté for 2-3 minutes, stirring frequently. Then add garlic (4 cloves) and sauté for 2 minutes more, until onion is translucent and fragrant.

Add chickpeas (2 cans), sea salt (0.5 tsp), and curry powder (2 tbsp) and stir to coat. Sauté on medium-low heat for 5 minutes to slightly brown the chickpeas and infuse them with more flavor. Stir frequently. Start 5m timer

Add light coconut milk (2 cans) and vegetable broth (1 cup) (omit for thicker, more stew-like texture) and stir. Bring back to a simmer over medium heat, then reduce heat to low and simmer uncovered for 10-15 minutes. Start 15m timer

Near the end of cooking, add the maple syrup (1.5 tsp) and lime juice (1.5 tbsp) and stir. Then taste and adjust flavor as needed, adding more [sea salt] to taste, [maple syrup] for sweetness, [curry powder] for more intense curry flavor, [red pepper flake] for heat, or [lime juice] for acidity.

Serve hot. Optional: Garnish with [fresh cilantro], [coconut milk] or [coconut yogurt], more [lime juice], and/or [roasted chickpeas]. Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop or microwave until hot. If too thick, thin with [light coconut milk] or [water].