Name: Golden Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 1 tablespoon coconut oil or olive oil; 1 onion, diced; 4 garlic cloves; 1 tablespoon fresh ginger, grated; 2 teaspoons fresh turmeric, grated or 1/2 teaspoon ground turmeric; 1/2 teaspoon yellow curry powder; 2 teaspoons coriander; 1 teaspoon cumin; 1/4 teaspoon cinnamon; 2 carrots, diced; 1 celery stalk, diced; 1/2 cup apple, diced small; 1/4–1/2 cup jasmine or basmati rice, uncooked (optional); 5 cups vegetable broth; 2 cups Swiss chard, chopped (sub spinach or kale); 1 can chickpeas (1 1/2 cups), drained; 1–1 1/2 teaspoons salt, to taste; 1/2 teaspoon black pepper, to taste; 1 cup coconut milk; Pinch of cayenne, to taste; 2 teaspoons lemon juice or apple cider vinegar; Optional garnishes: fresh parsley, red pepper flakes, coconut cream, or coconut yogurt

This golden chickpea soup is warm, nourishing, and packed with aromatic spices that make every spoonful feel comforting. I love how the combination of chickpeas, greens, rice, and coconut milk comes together for a creamy yet wholesome dish that feels both filling and refreshing.

Why You’ll Love This Recipe

I like this recipe because it’s not just delicious but also incredibly good for me. The turmeric and ginger bring anti-inflammatory benefits, while the chickpeas and rice make it hearty enough to be a full meal. I also appreciate how versatile it is—sometimes I use kale instead of Swiss chard, or I skip the rice when I want something lighter. It’s a one-pot dish that’s easy to make and always satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tablespoon coconut oil or olive oil
1 onion, diced
4 garlic cloves
1 tablespoon fresh ginger, grated
2 teaspoons fresh turmeric, grated or finely minced (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)
1/4 – 1/2 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
1– 1 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.

Directions

I heat the coconut oil in a large pot over medium heat and sauté the onion until softened.
I add the garlic, ginger, turmeric, curry powder, coriander, cumin, and cinnamon, cooking for about a minute until fragrant.
Next, I stir in the carrots, celery, and apple, letting them cook for a few minutes.
I add the rice (if using), vegetable broth, and chickpeas, then bring everything to a simmer. I let it cook for 20–25 minutes, until the rice and vegetables are tender.
I stir in the Swiss chard and let it wilt into the soup.
I finish by adding coconut milk, cayenne, lemon juice, salt, and pepper, adjusting to taste.
I like to garnish each bowl with fresh parsley, red pepper flakes, or a swirl of coconut cream before serving.

Servings and Timing

This recipe makes about 6 servings. It takes around 45 minutes total, with 15 minutes of prep and 30 minutes of cooking time.

Variations

Sometimes I swap the chickpeas for white beans or lentils for a change. If I want a heartier version, I keep the rice, but if I’m looking for something lighter, I leave it out. Kale, spinach, or even collard greens all work in place of Swiss chard. I also like to add a little extra cayenne or chili flakes when I’m in the mood for more heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stovetop, adding a splash of broth or water if it thickens. It freezes well for up to 2 months; I just thaw it overnight in the fridge before reheating.

FAQs

Can I make this soup ahead of time?

Yes, I often make it a day in advance, and I find the flavors deepen beautifully.

Do I have to add rice?

No, I sometimes skip it for a lighter soup or replace it with quinoa for extra protein.

Can I use canned coconut milk?

Yes, I always use canned full-fat or light coconut milk, depending on how creamy I want the soup.

What greens work best?

I usually use Swiss chard, but kale, spinach, or collards are all great substitutions.

Can I make it spicier?

Yes, I add extra cayenne, chili flakes, or even a chopped chili pepper when I want more heat.

How do I make it thicker?

I reduce the broth slightly or blend a portion of the soup and stir it back in for extra creaminess.

Is this soup vegan?

Yes, it’s fully vegan as long as I use vegetable broth.

Can I freeze it with rice in it?

Yes, but I prefer freezing it without rice since the grains can get mushy. If I freeze it, I often cook fresh rice to add when reheating.

What type of apple works best?

I like to use a crisp, slightly sweet apple like Gala or Honeycrisp, which balances the spices nicely.

What can I serve with this soup?

I often pair it with warm naan, pita bread, or a simple green salad for a complete meal.

Conclusion

This golden chickpea soup is one of my go-to meals when I want something nourishing, colorful, and full of flavor. I love how the spices, chickpeas, and creamy coconut milk blend together for a cozy bowl that always hits the spot. Whether I make it with rice for a hearty dinner or keep it light with just greens, it’s a versatile recipe I come back to again and again.