Indulge in a feast of flavours and textures with this quick yet delicious Curried Beef and Chickpea Soup, coupled by warm, fluffy Naan Bread. This vibrant dish is not only deeply satisfying, but it’s also easy to prepare, making it the ideal gourmet weeknight dinner option!
This dish features tender chunks of beef that have been cooked to perfection, offering a robust, hearty element. The chickpeas, meanwhile, add a delightful bite and a natural creaminess to the soup. The standout feature, however, is the aromatic curry spices that infuse the soup with a warm, rich depth of flavour, making each spoonful a delightful experience.
The Naan Bread served alongside acts as the perfect companion to the soup. Soft and lightly charred, the bread not only adds a lovely textural contrast but also acts as a sponge, soaking up the soup’s spices and flavours, ensuring nothing goes to waste. It’s also perfect for those who enjoy a hands-on approach to their meals, adding a touch of fun to your dining experience.
This Curried Beef and Chickpea Soup with Naan Bread recipe is also remarkably quick to prepare. It’s a testament to the fact that a meal can be both convenient and indulgent. Perfect for a hearty weeknight dinner, this dish brings the comfort of home-cooked food to your table in record time. So why wait? Dive in and let this tantalising recipe warm your belly and your heart!
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Measuring Jug, Saucepan, Garlic Press, Colander, Potato Masher, Wooden Spoon and a Bowl.
- 240g Beef Mince
- 1 Garlic
- 1 Spring Onion
- 1 Tbsp North Indian Style Curry Powder
- 1 Tbsp Beef Stock Powder
- 75g Greek Yoghurt
- 1 Bell Pepper
- ½ Green Chilli
- 1 Pack of Chickpeas
- 1 Pack of Tomato Passata
- 2 Naan
Step 1: Preheat your oven to 150°C. Heat a splash of oil in a large saucepan on medium-high heat.
When hot, add the mince and cook until browned, 5-6 mins. Break the meat up with a spoon as it cooks.
Step 2: Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm sized chunks. Peel and grate the garlic (or use a garlic press).
Halve the chilli lengthways, deseed then slice thinly.
Trim the spring onion then slice thinly. Once the beef is browned, stir the chopped pepper into the beef.
Step 3: Cook the pepper with the beef until softened, 3-4 mins.
Meanwhile, drain and rinse the chickpeas, crush half with a fork or potato masher in a bowl. Lower the heat to medium and add the garlic and curry powder.
Stir and cook for a minute then stir in the passata, beef stock powder, water (see ingredients for amount).
Step 4: Stir in both the crushed and whole chickpeas.
TIP: They will help thicken up the soup.
Bring the soup up to the boil then lower the heat and simmer, uncovered until the its a soupy consistency, 6-7 mins.
IMPORTANT: The beef is cooked when no longer pink in the middle.
Step 5: Whilst the soup simmers away, pop the naan breads into the oven to warm through, 3-4 mins. Do any washing up while you have time.
Step 6: When the soup is ready, season to taste with salt and pepper. Slice the naan breads into 2cm wide strips.
Share the soup between your bowls and top with a dollop of Greek yoghurt.
Finish with a sprinkle of spring onion and green chilli for those who like some extra heat!
Serve the naan bread strips along side for dipping. Enjoy!