Golden Chickpea Soup | Feasting At Home

This creamy vegan Chickpea Soup recipe is like sunshine in a bowl. Made with veggies and rice in a golden turmeric coconut milk broth. A cheery soup for cozy winter days. Gluten-free.

coconut chickpea soup in bowl with spoon, full of chickpeas, carrots, rice, red pepper flakes, coconut milk, parsley.

Can we speak in flowers? It will be easier for me to understand.

Emory Hall

This vegan Chickpea Soup recipe will warm your bones and cheer your heart! Chickpeas and vegetables are combined with coconut milk, rice, and spices in a savory broth to create a dish rich in flavors and texture. The cheery color of the golden broth comes from fresh turmeric. Turmeric is a powerhouse of nutrients, notably rich in anti-inflammatory curcumin, antioxidants, and bioactive compounds that contribute to good health. Perfect for staying healthy in the colder months!

This chickpea vegetable soup is another recipe to adjust and play around with according to your preference! Add more chickpeas, leave out the rice, throw in cubed potatoes or sweet potatoes, add the veggies you have on hand in the fridge, make it spicy or mild- create it your way!

Why You’ll Love This

  1. Cozy winter soup! A protein-rich, satiating soup. Creamy and savory.
  2. Rich in nutrients. Anti-inflammatory, packed with antioxidants and bioactive compounds.
  3. Adjust to your preferences. Add any veggies from your fridge. Add potatoes, make it spicy or mild, and get creative!

Ingredients

ingredients for creamy chickpea soup laid out - chickpeas, coconut milk, onion, garlic, apple, broth, chard, celery, carrot, rice, turmeric, ginger, spices, parsley.
  • Chickpeas (garbanzo beans): Use 1 1/2 cups canned or cooked.
  • Vegetables: Onion, garlic cloves, carrots, and celery, diced.
  • Apple: Adds sweetness. Can substitute with 1-2 teaspoons coconut sugar.
  • Fresh ginger: Finely grated.
  • Fresh turmeric: Substitute with 1/2 teaspoon powdered turmeric.
  • Coconut oil: Olive oil works well too.
  • Spices: Yellow curry powder, coriander, cumin, cinnamon, salt, black pepper, pinch of cayenne to taste
  • Jasmine or basmati rice: Uncooked, optional. Add 1/4 – 1/2 cup depending on texture preference. If using brown rice, cook separately.
  • Vegetable broth: Homemade broth adds even more flavor and depth, but you can use store-bought. Chicken broth can be used if you prefer.
  • Swiss chard: Use both greens and stems, chopped. Can sub spinach or kale.
  • Coconut milk: Essential for the creamy, rich texture.
  • Lemon juice: Or use apple cider vinegar for acidity.
  • Optional: Garnish each bowl with fresh parsley, red pepper flakes, and a drizzle of coconut cream or a dollop of coconut yogurt. 

How to Make Chickpea Soup

Before you begin, make sure all of the vegetables are diced and the chickpeas drained. Gather all of your ingredients and measure out the spices.

wood cutting board with ingredients for chickpea soup diced - chard, onion, garlic, celery, carrots, apple.

In a large heavy bottom pot or Dutch oven, sauté onion in oil over medium-high heat for 5 minutes until fragrant and golden. Add garlic, ginger, and fresh turmeric and stir 2-3 minutes until garlic is fragrant and golden.  

Turn the heat to medium, add curry powder, cumin, coriander, cinnamon, carrots, celery, apple, and rice, and sauté for another 5 minutes, stirring often.

Add broth, greens, chickpeas, kosher salt and pepper. Cover with a vented lid and simmer for 20 minutes or until rice and veggies are tender.

Add coconut milk, and heat until warm. Taste the soup and add lemon and cayenne if desired. Adjust seasonings adding salt and pepper as needed. 

This vegan Chickpea Soup recipe is bursting with flavor! Made with veggies and rice in a golden turmeric coconut milk broth. A cheery soup for cozy winter days. Gluten-free.

FAQs

Can I use dried chickpeas?

Yes, but you need to cook them prior to making the soup. They will require too much cooking time if added directly to the soup, resulting in mushy vegetables.

What can I use instead of rice?

You can add orzo or pre-cooked farro. Red lentils would work well in this soup too!

How can I make the soup extra creamy?

The coconut milk adds a nice creamy texture to the soup, but you can always use an immersion blender to create an even creamier texture.

Health Benefits of Chickpeas

  1. Rich in plant-based protein: Chickpeas are a great source of protein, which is vital for muscle repair, immune function, and maintaining overall health.
  2. High in fiber: They contain a significant amount of dietary fiber, both soluble and insoluble. Fiber aids digestion and can improve gut health.
  3. Supports blood sugar control: Due to their low glycemic index and high fiber content, chickpeas are associated with improved blood sugar control.
  4. Heart health: The soluble fiber in chickpeas can help lower cholesterol levels. Additionally, chickpeas contain heart-healthy nutrients like potassium, which can assist in lowering high blood pressure.
  5. Rich in essential nutrients: They are packed with various vitamins and minerals, including iron, phosphate, calcium, magnesium, manganese, zinc, and vitamin K. These nutrients contribute to maintaining bone structure and strength.
  6. Contain antioxidants: Chickpeas have several antioxidants, such as flavonoids, phytonutrients, and beta carotene. These can reduce oxidative stress in the body and lower the risk of chronic diseases.
  7. May reduce inflammation: The choline in chickpeas helps with sleep, muscle movement, learning, and memory. Choline also aids in the absorption of fat and reduces chronic inflammation.

Serving Suggestions

While this soup is substantial all on its own, it does taste lovely with warm, crusty sourdough bread or a baguette.

Salad always goes well with soup too! Try our colorful Rainbow Salad or crunchy Farro Salad with Kale.

Storage

Let the soup cool to room temperature before storing. Store in airtight containers in the refrigerator for up to 5 days and in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat on the stovetop.

bowl of creamy vegan chickpea soup

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Description

This vegan Chickpea Soup recipe is bursting with flavor! Made with veggies and rice in a golden turmeric coconut milk broth. A cheery soup for cozy winter days. Gluten-free.


  • 1 tablespoon coconut oil or olive oil
  • 1 onion, diced
  • 4 garlic cloves
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons fresh turmeric (or 1/2 teaspoon powdered turmeric)
  • 1/2 teaspoon yellow curry powder
  • 2 teaspoon coriander
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1/2 cup apple, diced small (see notes)
  • 1/41/2 cup jasmine or basmati rice, uncooked (Optional- see notes)
  • 5 cups vegetable broth
  • 2 cups of Swiss chard, greens and stems chopped (sub spinach or kale)
  • 1 can chickpeas (garbanzo beans) (1 1/2 cups), drained
  • 11 1/2 teaspoons salt (adjust to taste)
  • 1/2 teaspoon black pepper, or to taste
  • 1 cup coconut milk
  • pinch of cayenne to taste
  • 2 teaspoons lemon juice or apple cider vinegar, more to taste
  • Optional: Garnish each bowl with fresh parsley, red pepper flakes, and a drizzle of coconut cream or a dollop of coconut yogurt.


  1. In a large heavy bottom pot or Dutch oven, saute onion in oil over medium-high heat for 5 minutes until fragrant and golden. Add garlic, ginger, and fresh turmeric and stir 2-3 minutes until garlic is fragrant and golden.  
  2. Turn the heat to medium, add curry powder, cumin, coriander, cinnamon, carrots, celery, apple, and rice, and saute for another 5 minutes, stirring often.
  3. Add broth, greens, chickpeas, salt and pepper. Cover with a vented lid and simmer for 20 minutes or until rice and veggies are tender. Add coconut milk, and heat until warm.
  4. Taste the soup and add lemon and cayenne if desired. Adjust seasonings adding salt and pepper as needed. 


Notes

Rice- add 1/4 cup for a bit of texture but still keep the soup brothy, or add 1/2 cup to thicken up the soup. White Jasmine and white basmati rice are quick-cooking options and the rice cooks together with the vegetables. If you’re using brown rice, it’s recommended to add it already cooked to prevent the vegetables from becoming overcooked and mushy.

Apples add a fresh sweetness to the soup, which can be adjusted with 1-2 teaspoons of coconut sugar depending on the apple’s sweet or tart flavor or personal preference.

Let soup cool to room temperature and place in airtight storage containers. Refrigerate for up to 5 days. Or freeze up to 3 months.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 285
  • Sugar: 9.9 g
  • Sodium: 741.4 mg
  • Fat: 12.6 g
  • Saturated Fat: 9.3 g
  • Carbohydrates: 37.3 g
  • Fiber: 8.5 g
  • Protein: 9 g
  • Cholesterol: 0 mg

Keywords: chickpea soup, creamy chickpea soup, chickpea soup recipe, coconut chickpea soup, coconut chickpea rice soup, chickpea rice soup,

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