Tamarind Chickpea Soup (sweet, sour, spicy, so savoury!) - Traditional Plant-Based Cooking (2024)

Tamarind chickpea soup is so full of amazing sweet, sour, spicy and super savoury flavours.

It only takes 45 minutes to have a delicious and wholesome pot of tamarind chickpea soup ready to go.

Garnished with toasted crispy cashews and finished off with a swirl of vegan cream or scoop of vegan yogurt for the ultimate plant-based indulgence.

What is tamarind and where can I buy tamarind paste?

Tamarind paste is made from the sticky fruit pulp contained within the bean-like pod of the tamarind tree that is indigenous to some parts of Africa, India, and Mexico. Tamarind is also cultivated as ornamental garden plants and for agricultural purposes.

Tamarind paste can often be found in the world food section of many supermarkets. I sourced my tub from Asda, UK (not an affiliate ad link). Or if your lucky enough to be near to an Asian supermarket then your bound to find tamarind paste for sale.

Often pressed tamarind pulp can be sourced in a small packet from supermarkets, wholefood, and Asian stores and this can be used to prepare tamarind water. Which you can use instead of tamarind paste. I have done this many times and its an easy process. Just follow the instructions on the packet.

What does tamarind paste taste like?

The flavour of tamarind is sour, sweet and fruity so is perfect for creating depths of flavour in soups, curries, and stews. Tamarind is a common ingredient in many Indian curries and Thai dishes, such as Pad Thai.

Western products such as Worcester sauce and brown sauce often make use of tamarind as a key ingredient, so if you have never heard of or tasted tamarind before its likely you have consumed tamarind but just didn't know!

What else can I use tamarind paste for?

In Mexico they make a delicious chilled non-alcoholic drink agua de Tamarindo (Tamarindo drink) (link to a recipe). A pitcher of Tamarindo drink is perfect for cooling down on hot summer days. And is an ideal way to use up some of your tamarind paste.

Another delicious idea is to make this quick tamarind chutney recipe, which will provide a flavour and texture boost to any dish, or even enjoy with some vegan cheese and crackers!

Is Tamarind good for you?

Tamarind has been used as part of herbal medicine since the medieval times although more research is needed for any conclusive health benefit claims.

Tamarind is a nutritious and worthwhile addition to our diets as it is high in antioxidants, B vitamins, essential amino acids, and minerals such as magnesium and phosphorous.

Vegan tamarind chickpea soup

Each bite of this yummy soup is full of flavour. I could literally eat it everyday!

From the flavour pops of fennel and nigella seeds, to the toasted crunchy cashews and savoury coriander, the creamy potatoes and chickpeas, and sweet carrot and onion.

Not forgetting the sweet and sourness or the tamarind. Its just so warming and satisfying.

All the ingredients compliment the Indian spices and tomato based sauce wonderfully. The beauty of this recipe is that it is flexible as the amount of spice can be altered depending on you and your family's preferences.

My kids don't like their food too spicy so I just add a pinch of chilli flakes, but a fresh chilli can be sliced and added along with the onion for more heat. Alternatively simply add more chilli flakes or even garnish with a fresh sliced chilli, if your feeling extra brave!

It's so easy to prepare this soup, which is what I aim for each time I attempt to get creative and start experimenting with new soups.

Easy method to prepare tamarind chickpea soup

First off fennel and nigella seeds are briefly cooked in olive oil, before the onions and garlic are added, followed by the carrot, potato, chickpeas and the rest of the spices turmeric, paprika, and chilli flakes.

Next the chopped tomatoes and vegan stock are poured in, before stewing for at least 25 minutes.

While the soup is cooking, quickly roast the cashews in a small pan. Simply add the cashews to your pan with a sprinkle of salt, and over a medium heat shake the pan often until the cashews are tinged with golden colours. Once the pan is very hot you can lift it off the heat and just shoogle it back and forth. The cashews will continue to brown in the residual heat.

Lastly, the soup is removed from the heat and chopped coriander and a scoop of tamarind is added. To garnish and add extra flavour and texture toasted cashews are scattered over each bowl and a swirl of vegan cream can be added. But the cream is optional.

So simple but tasty and impressive enough to have as a dinner party starter or main. Or serve as a wider Indian themed food spread. So good.

This recipe will provide 3 large bowls or 4 smaller but good-sized portions. I usually get 4 portions but others may have larger appetites! The recipe is easily doubled to make extra portions.

Recipe Notes And FAQs

More Tasty Vegan Warming Soups:

Vegan chicken noodle soup

Traditional Scottish lentil soup

Loaded taco bean soup

Creamy sweet potato and red lentil lasagna soup

Cream of kale and celery