Golden Chickpea Soup (Vegan Recipe)
Jump to Recipe
This easy chickpea soup is a real treat! It’s a healthy option that’s hearty and flavorful. With a creamy vegetable broth soup base and chunks of veggies, this cozy recipe is perfect for gloomy days and chilly nights.
Why you’ll love this recipe
There are so many reasons to love this chickpea soup:
Healthy and Hearty – This chickpea soup recipe is filling, delicious, and packed with nutrients from an array of veg.
Make Ahead – I love this chickpea soup, as it’s freezer friendly, so you can make it up to a month in advance.
Pantry Staples – This chick pea soup is mainly made with pantry staples, so it’s easy to whip up as a last-minute recipe.
Budget-Friendly – Since this soup is mainly pantry staples, it’s also easy on the wallet.
Vegan – No dairy or animal products in this creamy soup – just veggies, aromatics, and coconut milk!
If you have leftover chickpeas, consider making one of these yummy recipes; Fast Roasted Chickpea Tzatziki Wrap and Lentil and Chickpea Curry
Are chickpeas a vegetable?
Yes, technically, chickpeas (like those you’ll use to make this chickpea soup) are a vegetable. They’re legumes, a type of vegetable that grows its fruit inside a pod. You may also know this veg as garbanzo beans. They’re a fantastic way to get protein into your diet without using meat or other animal products.
Can I make this using dried chickpeas?
Yes! You can make this chickpea soup with dried chickpeas. It will take quite a bit longer for the soup to cook as the garbanzo beans will need to rehydrate. Be sure to rinse and check the beans first, as sometimes small rocks get mixed in with dried chickpeas. Then, soak them for eight hours.
Rinse the beans, then follow the directions on the recipe card. It will take about two hours (or slightly less) to cook them from a dried state.
About 1 cup of dried chickpeas is equal to 1x 15 oz/400g can of ready-to-eat chickpeas. You’ll need two cups of dried chickpeas for this garbanzo soup recipe.
Can I make chickpeas soup in the crock pot?
Yes, you can absolutely make chickpea recipes like this soup in the crock pot! Pan-fry the onion and other seasonings/aromatics on the stove first. Then, add them into a crockpot with the remaining ingredients (except coriander, kale, and coconut milk). Cook on low for about five hours.
If you want a creamy soup, blend half of the mixture together, then pour the chickpea soup back into the crockpot. Add the kale and coconut milk and continue cooking for about 10-15 minutes or until the kale has softened. Serve with a sprinkle of fresh coriander on top.
Ingredients
Chickpeas – This ingredient helps create the creamy base for this chickpea soup and boosts the protein in each serving. You can also use lentils or other legumes instead.
Low Fat Coconut Milk – Adding coconut milk at the end also helps create a creamy garbanzo bean soup and using low fat reduces the calories. You can use other types of non-dairy milk instead for this simple soup, such as unsweetened, unflavoured almond milk.
Kale – Adding kale helps boost the nutrients of the dish and gives the soup some colour. Spinach will also work well in this recipe, but you’ll want to add it in at the last minute as it wilts quickly.
See the recipe card for full information on ingredients and quantities.
Variations/ Adaptations
Here are a few ways to adapt this chickpea soup to your preferences! Instead of chickpeas, consider using other options like cannellini beans or lentils. These swaps are also great sources of protein and fibre for chickpea soup recipes.
I included kale in this recipe, but you can also use other veggies like sweet potatoes or carrots for additional nutrients. If you prefer thicker chickpeas soup, add potatoes to the mix and blend them with the chickpeas. Add a squeeze of fresh lemon juice when serving for a tangier recipe.
I’ve kept this chickpea vegetable soup vegan, but you can use options like chicken broth if you wish. You can also top this delicious soup with ingredients like freshly grated parmesan cheese and diced tomatoes for a yummier flavour.
Consider making these other delightful soup recipes during the week; Easy Tuscan White Bean Soup, Celeriac Soup and Tomato & Lentil Soup
How to make golden chickpea soup
- Start by finely slicing the onion, garlic and ginger (Image 1).
- To a large frying pan or saucepan, add to the olive oil, onion, garlic and ginger (Image 2).
3. Season with salt and red pepper/chilli flakes and fry for around 5 minutes. After this time, add the turmeric and ground coriander to the pan to fry for 2 minutes (Image 3).
4. Then add the drained chickpeas (Image 4).
5. Next add the coconut milk and stock (Image 5).
6. Gently simmer for 20 minutes (Image 6).
7. After this stage, the soup should have reduced nicely. Add the kale to cook for a couple of minutes, until wilted but still vibrantly green (Image 7).
8. Serve up and top with fresh coriander and an additional sprinkle of red pepper/chilli flakes. Enjoy! (Image 8).
For a more filling meal, try serving these yummy dishes after the soup; Air Fry Frozen Dumplings, Easy Turkey Steak Recipe and Air Fryer Chicken Bites
Tips for the best results
Use a blender for creamy soup. If you want a creamy soup with some texture, use a blender for this chickpea soup. That way, you can scoop or ladle some of the mixture into the blend and leave some out. Then, pour the blended mixture back in with the rest of the soup, stir, and enjoy.
Leave the kale until the last few minutes. You still want the kale to have some texture when adding it to this recipe, so I recommend leaving it out until the last few minutes. Then, you can avoid limp kale in the soup.
Cook with parmesan rind for extra flavour. If you really want to boost the soup’s flavour (and don’t mind using dairy), you can toss a parmesan rind in as the ingredients simmer. Just be sure to remove the rind before blending the soup.
Make Ahead Instructions
If you want to turn this chickpea soup recipe into a make-ahead dish, simply follow the recipe card below. Once the soup is fully made, you can either keep it in the fridge for up to four days or in the freezer for up to a month. Once you’re ready to eat/serve the soup, heat it up on the stove and enjoy!
Serving Suggestions
This delicious chickpea soup works well with crusty bread or dinner rolls. If you want to keep the meal lighter, you can also serve roasted veg or salad on the side. Boost the protein of the meal by including grilled salmon or chicken on the side.
Try these yummy vegetarian recipes as a main dish; High Protein Cottage Cheese Pasta, Gochujang Aubergine or Quorn Chicken Pieces Recipe with Pesto (using vegan parmesan).
Leftover Storage and Reheat Instructions
Refrigerator
If you have leftovers when making this soup with chickpeas, you can keep them in the fridge for 3-4 days. Let the leftover chickpea soup cool fully before packing it into an airtight container and storing it in the refrigerator.
Is this freezer friendly?
Yes, this chickpea soup is freezer-friendly! Simply let it cool fully. Then, pack it in an airtight container or baggie and freeze it for up to a month.
Reheat
If you’ve frozen the leftovers, allow them to defrost overnight in the fridge first. Then, heat them in the microwave or on the stovetop on medium heat. Continue warming until the soup is fully heated through.
FAQs
Yes, chickpeas, like in this soup recipe, are naturally gluten-free.
Yes, drain them before you use them. If you rinse the garbanzo beans, you can also reduce the amount of sodium in this recipe.
The easiest way to thicken chickpea soup is to blend half the soup with the chickpeas in a blender and then add the puree back into the other half of the soup. This will create a creamy consistency without the use of dairy.
If you tried this Golden Chickpea Soup recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Golden Chickpea Soup (Vegan Recipe)
Ingredients
- 1 white onion, finely diced (£0.15)
- 70 g fresh ginger, peeled & finely grated (£0.60)
- 4 cloves of garlic, finely chopped (£0.39)
- 2 (2 tins) of chickpeas, drained and rinsed (£0.49x2)=(£0.99)
- 2 (2 tins) of low fat coconut milk (£0.85x2)=(£1.70)
- 100 g kale, approx 3 handfuls (£0.75)
- Bunch of fresh coriander (£0.60)
Cupboard Essentials
- 1 tbsp olive oil
- 700 ml vegetable stock
- 1 heaped tsp turmeric
- 1 tsp of ground coriander
- Red pepper flakes or chilli flakes if you can handle the heat
- Salt & Pepper
Method
- To a large saucepan, add to the olive oil, onion, garlic and ginger. Season with salt and red pepper/chilli flakes and fry for around 5 minutes.
- After this time, add the turmeric and ground coriander to the pan. Fry for 2 minutes, then add the drained chickpeas, coconut milk and stock.
- Gently simmer for 20 minutes. After this stage, the soup should have reduced nicely. Add the kale to cook for a couple of minutes, until wilted but still vibrantly green.
- Serve up and top with fresh coriander and an additional sprinkle of red pepper/chilli flakes. Enjoy!
Notes
- Blend part of the chickpea soup and mix it back in for a creamy yet textured consistency.
- Add kale in the final few minutes to maintain its texture and avoid it becoming limp.
- Simmer a parmesan rind with the ingredients for extra flavour, and remove it before blending.
Nutrition
Leave a comment and a rating!
- Weekly meal plans with a £20 budget
- 150+ exclusive recipes
- Personal dashboard
- Exclusive step by step videos
- Shopping list tools
- Advert Free experience
Comments