Golden Chickpea Soup with Coconut Milk (Vegan Recipe)

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Chickpea soup with coconut milk and turmeric in a wooden bowl with spoon

There’s nothing like a steaming bowl of golden chickpea soup on a chilly evening. This creamy vegan soup gets its color from turmeric and its richness from coconut milk. Aromatic spices like cumin, ginger and garlic infuse the broth with warmth, while tender chickpeas provide protein and substance. Ready in about 30 minutes, it’s a cozy dish that feels both indulgent and wholesome. Serve it with crusty bread or fluffy rice to soak up every dro

Why you’ll love this recipe

  • Nutrient-packed: protein and fiber from chickpeas and coconut milk
  • Creamy & comforting: infused with cumin, ginger and garlic
  • Quick & easy: ready in about 30 minutes with simple ingredients

Ingredients

  • 2 cups cooked chickpeas
  • 1 can (13.5 oz) coconut milk
  • 4 cups vegetable broth or water
  • 1 onion & 3 cloves garlic
  • Spices: 1 tsp turmeric, 1 tsp ground cumin, 1/2 tsp ground ginger
  • Lemon juice & fresh cilantro for garnish

Step-by-step instructions

Heat olive oil in a large pot over medium heat. Saute the diced onion until translucent, then add minced garlic and ginger and cook until fragrant. Stir in the turmeric, cumin and ground ginger, toasting the spices for a minute. Add the chickpeas and broth, bring to a boil, then reduce heat and simmer for 10 minutes. Stir in the coconut milk and cook another 5 minutes. Use an immersion blender to puree some of the soup for a creamier texture, or leave it chunky. Finish with a squeeze of lemon juice and garnish with fresh cilantro before serving.

Tips & Variations for Chickpea Soup

Feel free to add a handful of spinach or kale during the final minutes for extra greens, or swap chickpeas for lentils or white beans. Adjust the spice levels to taste by adding more turmeric or a pinch of cayenne for heat. If you prefer a thinner soup, add extra broth; for a thicker consistency, blend more of the chickpeas. Garnish with coconut cream or a drizzle of olive oil for added richness.

Storage & Reheat for Chickpea Soup

Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if the soup has thickened. Stir well to recombine the coconut milk and serve warm.

Nutrition & benefits

This soup is loaded with plant-based protein and fiber from chickpeas and vitamins from onion, garlic and ginger. Turmeric and cumin provide anti-inflammatory compounds, while coconut milk adds healthy fats for satiety. It’s dairy-free, gluten-free and naturally vegan, making it a nourishing meal that supports digestion and sustained energy.

Have a question or tried this recipe? Leave a comment below! If you enjoyed it, check out our Easy Chickpea Curry with Coconut Milk recipe for another warming vegan meal.

FAQs for Chickpea Soup

Can I use dried chickpeas instead of canned? Yes – soak dried chickpeas overnight and cook them until tender before adding them to the soup. They have a firmer texture and may take longer to cook, but they taste wonderful.

How do I store leftover soup? Let the soup cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to four days or in the freezer for up to three months. Reheat gently on the stovetop or in the microwave, adding extra broth if needed to thin.

What can I serve with this chickpea soup? Pair this soup with crusty bread or warm flatbread, or spoon it over a bed of rice. A simple green salad or roasted vegetables on the side makes a complete meal.

For more information on the health benefits of chickpeas, check out this article.

Golden Chickpea Soup with Coconut Milk

Creamy golden chickpea soup made with coconut milk, turmeric, and aromatic spices; hearty, protein-packed vegan comfort food ready in under 30 minutes.
Print Recipe
Course: Soup
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 tbsp grated ginger
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 4 cups vegetable broth
  • 2 cans chickpeas 15 oz each, drained and rinsed
  • 1 can 13.5 oz coconut milk
  • 1 lemon juiced and zested
  • Salt and black pepper to taste
  • Fresh cilantro for garnish (optional)
  • 1 cup spinach or kale optional

Equipment

  • Large pot
  • Immersion blender

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté the onion for 4–5 minutes until softened.
  2. Add the garlic and ginger; cook for 30 seconds until fragrant.
  3. Stir in the ground cumin and turmeric; toast for 30 seconds.
  4. Add the vegetable broth and chickpeas; bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Use an immersion blender to blend part of the soup until thickened, leaving some chickpeas whole.
  6. Stir in the coconut milk and lemon juice. Season with salt and pepper to taste and simmer for 5 minutes more. Garnish with cilantro and lemon zest before serving.

Notes

Add more vegetables like diced carrots or bell peppers for extra nutrition.
You can substitute chickpeas with white beans or lentils.
For a creamier soup, use coconut cream instead of coconut milk.
To store, refrigerate in an airtight container up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of broth.

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