Chickpea Soup blends lentils, veggies, and chickpeas in a coconut curry broth. It’s a nourishing, vegan, and dairy-free option packed with satisfying ingredients!
Chickpea Soup
It’s no secret I’m obsessed with chickpeas—from Mexican Chickpeas to Hummus Wraps! I’ve even swapped chickpeas for meat in dishes like Vegetarian Tuna Salad, Pesto Chickpea Sandwiches, and Chickpea Salad Sandwiches.
So, it was about time I created a soup with chickpeas! And it just so happens to be naturally vegan, dairy-free, and packed with nourishing ingredients.
To make the soup thick without relying on dairy and butter, we thicken the broth with chickpeas and lentils. Blending part of the soup gives it a nice, hearty texture.
Ingredients
- Coconut oil: Coconut oil complements the other flavors but olive oil also works.
- Onion and carrots: Dice them evenly to ensure they cook at the same rate.
- Garlic and ginger: Mince both finely to release their full flavor during cooking.
- Tomato paste: Stir it for a couple of mins to develop its full flavor before adding liquids.
- Seasonings: Adjust any seasonings to your preferences.
- Vegetable or chicken stock: Use low-sodium stock to control the salt level.
- Crushed tomatoes: Look for fire-roasted for tons of extra flavor.
- Red lentils: Rinse before adding to remove any excess starch.
- Chickpeas: Drain and rinse before adding.
- Coconut milk: Don’t use lite coconut milk, as it won’t thicken or add enough flavor.
Quick Tip
When over-cooked, red lentils will turn mushy, so watch the soup carefully near the end. Use leftover red lentils in this amazing Daal!
Chickpea Soup Tips
- Mixing: Use a strong blender for a smooth consistency. Close the lid, choose the “soup” or “hot” setting, and slowly increase speed. Gently remove the lid to avoid steam.
- Veggies: Cook onions and carrots until soft, as they won’t get softer later.
- Spiciness: The soup has a low burner. Skip the red pepper flakes for less spice or put them in bowls separately for more heat.
- Chickpea Softness: Add chickpeas after the lentils cook for 10 mins for a firm texture. For more tender chickpeas, add them with the lentils.
Chickpea Soup Toppings
- Lemon: Adds fresh flavor and tang. I mix in zest and juice while the soup cooks and serve extra slices on the side.
- Fresh herbs: mix in cilantro and mint for more flavor. They’re satisfying but not necessary so leave out if you don’t have them!
- Coconut milk: keep nearby 1/3 cup for drizzling on top for extra coconut flavor. If you prefer, add all the coconut milk to the soup.
Quick Tip
Look for shelf-stable, not refrigerated, cans of full-fat coconut milk in the international aisle with Latin or Asian products.
Storage
Leftover Chickpea Soup?
This soup gets tastier as it sits. It stays fresh for 4-5 days in the fridge but doesn’t freeze well due to mushy veggies and lentils. If needed, halve the recipe.
Reheat over medium-a low burner, stirring often, and add a small amount of water to thin it out as it gets thicker when kept.
More Soup Recipes:
- Pumpkin Soup with canned pumpkin
- Cauliflower Soup with loads of veggies
- White Bean Soup with fresh basil-pesto
- Broccoli Potato Soup with Cheddar
- straightforward Tomato Soup with canned tomatoes
