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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.