Creamy Coconut Chickpea Soup

Creamy Coconut Chickpea Soup is a vibrant and nourishing dish that fuses rich coconut milk with hearty chickpeas and fresh vegetables. Bursting with color and flavor, this soup is naturally vegan, gluten-free, and incredibly comforting—making it the perfect choice for a cozy, healthful meal any time of year.

Why You’ll Love This Recipe

This recipe is beloved for its rich texture and tropical flavor profile. The coconut milk adds luscious creaminess, while chickpeas provide plant-based protein and fiber. It’s a one-pot meal that’s easy to prepare, highly customizable, and perfect for batch cooking. Whether you’re looking to eat healthier or just want a satisfying vegan soup, this dish is sure to become a go-to favorite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Olive oil
• Onion
• Garlic
• Carrots
• Tomatoes
• Canned chickpeas (drained and rinsed)
• Coconut milk (full-fat for creaminess)
• Vegetable broth
• Spinach or kale
• Fresh basil or parsley
• Salt and pepper

directions

1. Heat olive oil in a large saucepan over medium heat.
2. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and chopped carrots, cooking for a few more minutes.
4. Add the tomatoes and chickpeas; cook until the tomatoes begin to soften.
5. Pour in the coconut milk and vegetable broth. Bring to a gentle simmer.
6. Let the soup cook for 15–20 minutes until the vegetables are tender.
7. Add chopped greens (spinach or kale) and stir until wilted.
8. Season with salt and pepper to taste, garnish with fresh basil or parsley, and serve hot.

Servings and timing

This recipe yields 4 servings. Total time required is about 35 minutes, including 10 minutes of prep and 25 minutes of cooking.

Variations

• Spicy version: Add red chili flakes or a dash of hot sauce.
• Protein boost: Add lentils or tofu cubes for more protein.
• Hearty style: Serve with rice, quinoa, or crusty bread for a fuller meal.
• Lemony twist: A splash of lemon juice brightens the flavor before serving.
• Creamier option: Blend half of the soup for a thicker, smoother texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally. You may need to add a splash of water or broth to loosen the consistency. The soup also freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but they must be soaked and fully cooked beforehand.

Is this soup freezer-friendly?

Absolutely. It freezes well and retains its flavor and texture after reheating.

Can I use light coconut milk?

Yes, but full-fat coconut milk will give a creamier, richer result.

What vegetables can I add?

Zucchini, bell peppers, or sweet potatoes are great additions.

How do I make it thicker?

Blend a portion of the soup or add cooked potatoes or lentils.

Does this soup have a strong coconut flavor?

The flavor is mild and balanced by the herbs and vegetables.

Can I serve it cold?

It’s best served warm, but some prefer it slightly chilled during warmer months.

Is this recipe suitable for kids?

Yes, it’s mild, flavorful, and loaded with nutrients.

Can I prepare it in advance?

Yes, it stores well and flavors deepen as it sits.

Is this soup high in protein?

Chickpeas provide a good amount of plant-based protein; for more, add tofu or lentils.

Conclusion

Creamy Coconut Chickpea Soup is a wholesome, satisfying, and deeply flavorful dish that comes together quickly and effortlessly. Perfect for weeknight meals, meal prep, or when you need a comforting bowl of warmth, this vegan soup will easily find a place in your regular rotation. With its nourishing ingredients and adaptable nature, it’s a recipe worth making again and again.

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