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.

Golden Chickpea Soup

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)
1/4 – 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.

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Instructions

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