Hi friends!
If you’re looking for a warm, cozy bowl of soup that’s healthy and super easy to make, this Chickpea Soup is going to be your new favorite. It’s packed with protein and fiber, takes only 15 minutes to make, and tastes amazing. I love how simple it is just a few ingredients, one pot, and done! Plus, the creamy coconut and flavorful spices make it extra comforting.
Whether you’re cooking for yourself or your family, this soup is a winner for busy nights or chilly days!
Method
Cook the onions and spices
First, place a large pot or deep pan on the stove and add a bit of oil. Once it’s warm, toss in your chopped yellow onion along with the spices curry powder, paprika, turmeric, and cinnamon. Stir everything together so the onion gets coated in the spices. Cook over medium heat for a few minutes until the onions become soft and the whole kitchen smells incredible. This step builds the flavorful base of your soup, so don’t rush it!
Add chickpeas and stock
Next, add your drained and rinsed can of chickpeas into the pan. Stir them into the spiced onion mixture so they can soak up all that flavor. Then pour in enough vegetable stock to just cover the chickpeas. Turn the heat up slightly and let everything simmer gently for about 5–7 minutes. This helps the chickpeas soften even more and blend well with the spices. While this simmers, you can move on to making your crunchy croutons if you’re using them.
Make the croutons (optional but yummy!)
To make the croutons, place some cubed bread in a bowl. Drizzle a little oil over the top and sprinkle in your favorite spices paprika, garlic powder, dried herbs, or even a pinch of salt. Toss everything together so the bread cubes are coated nicely. Then place them on a baking tray and bake in the oven at 375°F (190°C) or pop them into your air fryer. Cook them until they’re golden brown and crispy usually around 5–10 minutes, depending on your oven or air fryer. Just be sure to check them often so they don’t burn!
Add coconut cream and blend
Once your soup has simmered, pour in the coconut cream and give everything a good stir. Let it cook for another few minutes so the cream blends in and the soup gets that lovely, rich texture. Then, using a hand blender, carefully blend the soup but only about halfway. You want to break down some of the chickpeas so the soup becomes creamy, but still keep a few whole for extra texture. If you don’t have a hand blender, you can scoop out half the soup, blend it in a regular blender, then pour it back in.
Add the spinach
Now it’s time to add your fresh spinach. Just toss in a couple handfuls and stir it into the hot soup. It will wilt quickly, so you don’t need to cook it for long about 1–2 minutes is perfect. The spinach adds a pop of color and a boost of nutrition to your cozy bowl.
Top with croutons and enjoy!
Once the spinach is nicely wilted and your soup is hot and creamy, it’s ready to serve! Ladle the soup into bowls and top each one with your homemade crunchy croutons. They add the perfect little crunch to every bite.
Necessary Tools
- Large pot or deep pan
- Cutting board & knife
- Measuring spoons
- Hand blender (or regular blender)
- Wooden spoon or spatula
- Baking tray or air fryer (for croutons)
🫕 Amazing Chickpea Soup; Quick, Cozy, and Full of Flavor!
Cuisine: MediterraneanDifficulty: Easy3
servings5
minutes10
minutes15
minutesIngredients
Here’s everything you need to make this delicious soup:
1 can of chickpeas (drained and rinsed)
1 large yellow onion, chopped
1 tsp curry powder
1 tsp paprika
½ tsp turmeric
½ tsp cinnamon
100g coconut cream
2 handfuls of fresh spinach
Vegetable stock (enough to cover the chickpeas)
A bit of oil for cooking
For the croutons (optional but tasty!):
Bread (cubed)
A drizzle of oil
A sprinkle of your favorite spices (paprika, garlic powder, or herbs)
Directions
- Cook the onions and spices: Add a little oil to your pan. Toss in the chopped onion, curry, paprika, turmeric, and cinnamon. Cook until the onions are soft and smell amazing.
- Add chickpeas and stock: Pour in your drained chickpeas and enough veggie stock to cover them. Let everything simmer for a few minutes while you prep your croutons.
- Make the croutons (optional but yummy!): In a bowl, toss bread cubes with a little oil and your favorite spices. Bake in the oven or air fryer until golden and super crunchy.
- Add coconut cream and blend: Stir in the coconut cream and let it cook for a few more minutes. Use a hand blender to half-blend the soup you want some creamy bits and some whole chickpeas for texture.
- Add the spinach: Stir in the spinach until wilted, and that’s it! Your soup is ready to serve.
- Top with croutons and enjoy! Pour your soup into bowls and sprinkle those crunchy croutons on top.
Notes
- Don’t blend the soup all the way you want some chickpeas to stay whole for that chunky, satisfying bite.
- Watch the croutons if you’re baking them they can go from golden to burnt fast.
- Add spinach at the end it cooks quickly and you want it bright green, not mushy.
Serving Suggestions
- Serve with warm pita or flatbread on the side.
- Add a spoonful of plain yogurt or a sprinkle of chili flakes for extra flavor.
- Pair with a simple side salad for a fuller meal.
Fun Fact
Did you know chickpeas are also called garbanzo beans? They’ve been eaten for thousands of years and are super popular in dishes like hummus and falafel. Chickpeas are packed with plant power!
Conclusion
This chickpea soup is everything I love in a meal: fast, healthy, filling, and full of flavor. It’s one of those recipes you can make anytime with pantry staples and a little creativity. Whether it’s a cold evening or you’re just craving something comforting, this soup hits the spot. I hope you try it and enjoy it as much as I do!
Happy cooking! 🥣
