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Golden Chickpea Soup

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A nourishing golden chickpea soup made with warming spices, chickpeas, greens, rice, and creamy coconut milk. It’s hearty yet light, full of anti-inflammatory benefits, and perfect as a comforting one-pot meal.

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

Instructions

  1. Heat coconut oil in a large pot over medium heat. Sauté onion until softened.
  2. Add garlic, ginger, turmeric, curry powder, coriander, cumin, and cinnamon. Cook for 1 minute until fragrant.
  3. Stir in carrots, celery, and apple. Cook for a few minutes.
  4. Add rice (if using), vegetable broth, and chickpeas. Bring to a simmer and cook 20–25 minutes until rice and vegetables are tender.
  5. Stir in Swiss chard and let it wilt.
  6. Add coconut milk, cayenne, lemon juice, salt, and pepper. Adjust seasoning to taste.
  7. Garnish with parsley, red pepper flakes, or coconut cream before serving.

Notes

Rice is optional; substitute with quinoa for extra protein or omit for a lighter version.

Swap Swiss chard with kale, spinach, or collards.

White beans or lentils can replace chickpeas.

For extra heat, add chili flakes or fresh chili.

Blend part of the soup for extra creaminess.

Freezes well, though best without rice.

Nutrition

Find it online: https://justsosavory.com/golden-chickpea-soup/