If you’re looking for a hearty soup with all the flavours of a comforting curry, this Chickpea Tikka Masala Soup is a great one to try. Made in the Ninja Soup Maker, it combines chickpeas, tomatoes and tikka masala paste to create a warming soup that’s filling enough for lunch or a light dinner.
What You Need
This recipe uses just a handful of ingredients and is easy to customise. Serve it as it is, or stir through a little yoghurt or cream at the end for a richer finish.
You’ll need an onion, garlic, tikka masala curry paste, a tin of chopped tomatoes, a tin of chickpeas, vegetable stock and water.
I like to make soups like this when I have some leftover curry paste from another meal like a slow cooker chicken curry.
Optional extras include a few tablespoons of natural yoghurt or single cream stirred in at the end, along with some freshly chopped coriander for serving.
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How to Make It
Add the chopped onion, garlic, tikka masala curry paste (I use a heaped tablespoon), chopped tomatoes, drained chickpeas, vegetable stock pot and boiling water – if you are making it up seperately it will be about 800ml of stock – to your Ninja Soup Maker. Give everything a quick stir to help the curry paste mix into the liquid.
Secure the lid and select the Chunky Soup setting. The soup maker will cook the ingredients and blend them slightly, leaving plenty of texture from the chickpeas.
Once the programme has finished, give the soup a taste and add a little salt and pepper if needed. If you’d like a creamier finish, stir through 2 to 4 tablespoons of natural yoghurt or single cream while the soup is still hot.
Ladle into bowls and scatter over some freshly chopped coriander before serving, if you like.
Variations & Tips
- Stir through 2 to 4 tablespoons of natural yoghurt or single cream for a richer texture.
- Add a pinch of chilli flakes if you prefer a little extra heat.
- Use a different curry paste for a spicier or differnt flavoured soup.
- Blend part of the soup after cooking if you prefer a thicker consistency.
- Serve with naan bread or crusty bread on the side.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a saucepan over a medium heat until piping hot.
- Add a splash of water if the soup thickens during storage.
- Freeze for up to 3 months and defrost thoroughly before reheating.
More Soup Maker Recipes
If you enjoyed this chickpea soup recipe, check out the following for inspiration:
- Smoky Tomato, Chickpea, Pepper and Red Lentil Soup
- Roasted Red Pepper and Chickpea Soup
- Chicken and Chickpea Soup
- Moroccan Chickpea Soup
- Curried Butternut Squash and Chickpea Soup
- Sweet Potato and Chickpea Soup
- Spinach and Chickpea Soup
Chickpea Tikka Masala Soup (in a Soup Maker)
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Ingredients
- 1 onion roughly chopped
- 2 cloves garlic
- 1 tbsp curry paste I used tikka masala
- 400 g chopped tomatoes
- 400 g chickpeas drained
- 800 ml vegetable stock
Instructions
- Add the onion, garlic, tikka masala curry paste, chopped tomatoes, drained chickpeas, vegetable stock pot and boiling water to the Ninja Soup Maker.
- Select the Chunky Soup setting and allow the programme to complete.
- I like to give it a quick pulse to change the consistency but this is completely optional. Taste and season with salt and pepper if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.