Description
A smooth and creamy soup made with chickpeas and coconut milk, perfect for any time of year.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- Salt and freshly ground black pepper to taste
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 2 tablespoons lemon juice
- 1 small bunch fresh parsley, chopped (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it’s softened and translucent.
- Stir in the minced garlic, cumin, smoked paprika, turmeric, salt, and pepper. Cook for another 1-2 minutes to allow the spices to blossom.
- Add the chickpeas and vegetable broth. Stir well and bring to a boil, then reduce heat to low and let simmer for about 15 minutes.
- Blend the soup until smooth using an immersion blender or a countertop blender (in batches if necessary).
- Return the blended mixture to the pot, add the coconut milk and simmer for an additional 10 minutes.
- Stir in lemon juice, taste, and adjust seasoning. Serve hot, garnished with parsley if desired.
Notes
For added nutrition, consider mixing in leftover roasted vegetables or spinach.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg