Spiced Coconut Tomato Chickpea (Printable Version)
Creamy coconut and tomato broth with chickpeas and warming spices for an easy, nourishing meal.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 1 inch piece fresh ginger, grated
05 - 2 medium carrots, diced
06 - 1 red bell pepper, diced
→ Spices
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground turmeric
11 - 1/4 teaspoon cayenne pepper (optional, for heat)
12 - Salt and black pepper, to taste
→ Base & Liquids
13 - 1 can (14 ounces) diced tomatoes
14 - 1 can (15 ounces) chickpeas, drained and rinsed
15 - 4 cups vegetable broth
16 - 1 can (13.5 ounces) coconut milk (full fat recommended)
17 - 2 tablespoons tomato paste
18 - 1 tablespoon fresh lemon juice
→ Garnishes
19 - Fresh cilantro, chopped
20 - Lime wedges
# How To Make:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add diced carrots and red bell pepper and cook for 4 to 5 minutes, stirring occasionally.
04 - Add ground cumin, ground coriander, smoked paprika, ground turmeric, cayenne pepper, salt, and black pepper. Stir well to evenly coat the vegetables in the spices.
05 - Stir in tomato paste and cook for 1 minute, stirring constantly.
06 - Pour in diced tomatoes, drained chickpeas, and vegetable broth. Stir to combine. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, or until vegetables are tender.
07 - Add coconut milk and fresh lemon juice. Simmer for an additional 5 minutes to heat through and develop flavors.
08 - Taste and adjust salt, pepper, and cayenne as needed.
09 - Ladle soup into bowls and garnish with chopped cilantro and lime wedges. Serve hot.
# Expert Advice:
01 -
- The coconut milk and tomatoes join forces for a soup that's both rich and refreshingly tangy—you'll find yourself dipping back for just one more spoonful.
- It's as reliable on a solo weeknight as it is hearty enough to impress for casual dinners and makes excellent leftovers for lunch.
02 -
- If you rush adding coconut milk over high heat, it can split—patience at this stage is key for keeping things creamy.
- I once skipped the lemon at the end, and the soup lost its edge, so never miss that final squeeze.
03 -
- Always bloom your spices in oil before adding the liquids—they’ll taste richer and more complex.
- If reheating, do so gently to keep the coconut milk from separating and preserve that prized creaminess.