Chickpea and Coconut Soup
Cook time
Total time
Coconut milk is a delicious substitute for heavy cream. With chickpeas, it can only taste better.
Recipe type: Soup
Cuisine: Vegan, Vegetarian
Serves: 4
  • 400 grams dried chickpeas
  • 1 large carrot, grated
  • 1 celery stalk, diced
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 2 tbs extra virgin olive oil
  • 1 large tomato, peeled and diced
  • 3 cloves garlic, peeled and diced
  • 1 tsp pimenton (smoked paprika)
  • 1 tsp ground cumin
  • 1 cup coconut milk
  • 2 cups hot water (or vegetable stock) - plus more as needed
  • Chopped fresh parsley, for garnish
  • Sun-dried tomatoes, for garnish
  1. Let the chickpeas soak overnight in water. The next day, drain them, then place in a pot and cover with fresh water. Bring the water to a boil, then decrease to a simmer and cook until the beans are tender (30 to 45 minutes). Drain and let sit in a colander while you prepare the soup flavor base.
  2. Heat olive oil in a heavy-based soup pot until very hot. Add chopped onions and cook till golden. Add crushed garlic, carrot, tomato and bell pepper to the pot, and pour over a cup of hot water. Simmer for 10 minutes, before adding the chickpeas, coconut milk, and the rest of the water. Simmer for 10 more minutes. Season with pimenton, cumin, and salt and pepper to taste.
  3. Remove from heat, place in a food processor, and puree till smooth. Serve hot, garnished with fresh parsley and sun-dried tomatoes.
Recipe by Garden Super Heroes at