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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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.

Chickpea Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 36 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 9 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

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.


Ingredients

Units Scale
  • 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.

Instructions

  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.

Instant Pot Instructions- On saute function follow steps 1 and 2. Add broth, greens, chickpeas, salt and pepper and set to 3 minutes high pressure. Natural release for 10 minutes. Add coconut milk, turn back to saute mode and heat if needed. (if using tender greens like spinach add in at the end with the coconut milk.)

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

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Comments

  1. This was delicious! I went for the more broth (less rice) version and doubled Swiss chard amount. I made Sylvia’s Naan bread to accompany this delicious filling soup! Definitely worth repeating and sharing






  2. Made this this weekend and it is fantastic. Added the rice which gives it an additional texture but the flavors blend together so well, especially after sitting a day before eating. Will definitely make again!!






  3. Loved this hearty, healthy recipe. The curry spices, combined with the sweet surprise of the apple made it such an interesting and delicious dinner. I pared it with the Moroccan Chickpea (sweet potato) salad and it was absolutely lovely. Am looking forward to having it for lunch today and seeing how the combined flavors settled over night.






  4. We loved this soup, I made as listed except for using less oil and light unsweetened coconut milk. It was perfectly seasoned. I used .25 cup basmati rice and it was fairly thick-got 6 cups worth of soup. I did let it simmer covered more like 45 minutes. This is one I will make often. Thank you!






    1. You are welcome Frances! Thanks for letting us know you enjoyed. Love that you adapted to your preferences.

  5. I made this today; it was very delicious. Excellent flavor! I threw in some frozen peas at the end for an extra vegetable. All of the receipts that I’ve tried from Feasting at Home never disappoint. Thank you!






  6. This curry soup is wonderful! The apple really does give it a mystical sweetness—don’t leave it out! I used 1/4 c dry jasmine rice but next time I will go with the higher end 1/2 c to make it a bit thicker! Love it, thank you!






  7. Absolutely delicious!! Wow… another keeper from Tonia! I made it exactly as written (using garbanzos), except I did use chicken broth. The consistency is perfect right after cooking with the 1/4 c. jasmine rice added. I’m hoping the rice doesn’t swell too much once it’s been refrigerated.






    1. Thanks Melissa, so happy you enjoyed! Leftovers will be thicker with the rice but still delicious.

  8. This is the first recipe I have made from your site and it was so unbelievably delicious!! I loved all the spices! I have never used apple like this and was so pleasantly surprised with the flavor it created in this soup. I had to use frozen turnip greens because it’s what I had, but otherwise I followed the recipe exactly and it was absolutely perfect! My husband enjoyed it too and he doesn’t even like chick peas!! I will definitely try more of your recipes. This was sooo good and perfect for a cold, rainy day! I will be adding it to my regular rotation of soups. Thank you!
    Also, your photography is gorgeous! I love how you style everything and make every recipe look so tempting! I can’t wait to try it all!






    1. So glad you found us Ellie! Happy you enjoyed this one and really appreciate the review! 🙂

  9. I’ve set myself a fun challenge of not cooking the same dinner any day of 2024 so am always on the lookout for new recipes. I made this last night and have to say it was one of the most delicious soups I have ever made! I pretty much stuck to the recipe but did add 1/2 a zucchini (bumper crop this year) half a red capsicum and a fresh red chilli, I used Kale as the green. I had all the ingredients bar the Kale already which was a bonus. Turned out sooooo good, so comforting and healthy and both my vegan daughter and my meat eating hubby loved it. Will definitely be making it again when my challenge is over :). Thank you!






  10. Making my shopping list and note that in the photo it looks like sweet potato or squash ‘squares’ probably from Trader Joes has been added. Not mentioned in the recipe? Will you clarify and comment on how much squash/sweet potato was added. Thanks a bunch. Your site is the first place that I come to for cooking. Have decided that I might as well donate ‘many/most’ of my cookbooks to the Friends of the Library regular used book sales!

    1. Hi Tanene, Carrots and chard stems are what you are seeing! That said, squash would be a lovely addition.

  11. I made this! Delicious and easy. I added the entire bunch of chard and used the entire Can of coconut milk ( because I never no what to do with the leftovers) and it was perfect!
    Feasting at home is my favorite for healthy, delicious meals.
    Thank you!






  12. Sooooo good. I cooked the chick peas head of time from dried. Even better. This recipe is a keeper!!! Flavorful and hearty!!!






  13. Oh! Why I was surprised at how good this is I just don’t know. Delicious and even better for lunch the next day!






  14. I made this recipe for the first time last night. Not only is it fun, quick, and easy to make, it Not only is this recipe is also

    scrumptious and hearty! I substituted a 1/2 cup of evaporated milk for the coconut milk that I didn’t have on hand and used my fave Palouse brand dries chickpeas.
    Incredibly tasty…I think I’ll go get another bowl now…






  15. Your recipes never disappoint, Sylvia and this one is delish too! Just made a pot & we’re taking it with a slice of naan bread tomorrow up skiing! Perfect for Plant-based January! Xo






  16. Wow! This is so good! I’m usually not into “vegan” recipes, however this is a winner, will be adding this to my favorites list.






  17. Delicious! And not too hard. I had all the ingredients on hand. This will become a new favorite. My husband loved it too.






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