Spiced Coconut Tomato Chickpea Soup (Printable Version)
Creamy coconut milk and aromatic spices simmer with chickpeas and tomatoes in this warming vegan comfort bowl.
# What You'll Need:
→ Vegetables and Base
01 - 1 medium yellow onion, finely chopped
02 - 3 cloves garlic, minced
03 - 1-inch piece fresh ginger, grated
04 - 1 large carrot, diced
05 - 1 red bell pepper, diced
06 - 1 (14 oz) can diced tomatoes with juices
07 - 1 (15 oz) can chickpeas, drained and rinsed
08 - 2 cups vegetable broth
09 - 1 cup full-fat coconut milk
10 - 2 cups fresh spinach, roughly chopped
→ Spices
11 - 1 ½ tsp ground cumin
12 - 1 tsp ground coriander
13 - 1 tsp smoked paprika
14 - ½ tsp ground turmeric
15 - ¼ tsp cayenne pepper (optional, for heat)
16 - Salt and black pepper, to taste
→ Garnishes
17 - Fresh cilantro, chopped
18 - Lime wedges
# How To Make:
01 - Heat a large pot over medium heat with a splash of oil or water. Add the chopped onion and sauté for 3–4 minutes until translucent and softened.
02 - Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
03 - Add the diced carrot and bell pepper to the pot. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
04 - Sprinkle in the ground cumin, coriander, smoked paprika, turmeric, cayenne pepper (if using), salt, and black pepper. Stir continuously for 1 minute to toast the spices and release their flavors.
05 - Pour in the diced tomatoes with their juices, the drained chickpeas, and the vegetable broth. Stir well to combine, bring to a boil, then reduce the heat and let it simmer uncovered for 15 minutes.
06 - Stir in the coconut milk and chopped spinach. Continue cooking for 2–3 minutes until the spinach has wilted and the soup is creamy.
07 - Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh cilantro and a squeeze of lime juice.
# Expert Advice:
01 -
- The coconut milk makes it feel indulgent but the whole pot comes together in under an hour with zero fuss.
- It reheats beautifully the next day, which means lunch is already handled and that is a small victory worth celebrating.
02 -
- If you add the coconut milk at a rolling boil it can look curdled, so always reduce the heat first and stir gently.
- Toasting the spices for that extra minute is the single step that takes this from good to restaurant quality.
03 -
- Use the thick cream at the top of the coconut milk can rather than the watery part for the richest texture.
- A tiny pinch of sugar added with the tomatoes balances acidity in a way that makes people ask what your secret is.