Vegan Chickpea Turmeric Soup


A sunny and luscious vegan chickpea soup topped with crispy roasted chickpeas. This soup is made mostly of pantry staples and ready in 45 minutes or less.

Lemon and fragrant aromatics makes this vegan chickpea turmeric soup taste as bright and fresh as it looks. Spicy roasted chickpeas adds some kick and crunch, a lovely contrast to the velvety soup. Coconut milk and potatoes keeps this puréed chickpea soup light and creamy. Garnish this humble chickpea soup with a swirl of coconut and a sprinkle of herbs to make it look and feel extra special.

Ingredients for Chickpea Turmeric Soup (and Swaps to Use What You Have in Hand)

Most of the ingredients in this chickpea soup are pantry staples or vegetables that stay fresh for a long time.

• cooked chickpeas (canned or dried)

• potato, carrot, and onion

• garlic and ginger – Fresh is preferred, but I used ground ginger

• turmeric, coriander, salt, and pepper

• canned coconut milk – In a pinch you can use a high-speed blender to make coconut milk with a 1:2 ratio of dry unsweetened coconut and water. You can use a nut milk bag to strain the milk, but if you use a high speed blender it’s not really necessary (especially for this soup).

• lemon juice – fresh tastes best but you can use bottled lemon too. Add bottle lemon juice to taste as it tends to be much sharper.

• for garnish, fresh herbs like Italian parsley or Thai basil. Fresh herbs can last for weeks when they’re stored properly!

Storing Fresh Herbs to Make Them Last

Store fresh herbs in the fridge like they’re a bouquet of fresh flowers. Chop off the ends of the stems (they’re usually dry) and stick them into a mason jar filled with water. Cover the tops with a produce bag and change the water every couple of days.

How to Make Crispy-Crunchy Roasted Chickpeas (not dry and tough chickpeas)

Roasting chickpeas so they’re light and crispy (and great for snacking), requires you to remove any excess moisture. You want to roast them (so a little oil is absolutely key), not steam them. Baking moist chickpeas can make them turn out kind of dry and tough rather than crispy and light.

Use a clean kitchen towel or paper towel to dry off the cooked chickpeas. Don’t worry about getting them perfectly dry.

Next, spread them out on a baking sheet and pop them in the oven. Cook them just long enough to evaporate any remaining moisture without browning them, about 5-10 minutes.

Toss the chickpeas with a little oil, minced garlic, salt, and spices. Roast them until they’re nice and crisp (they’ll feel very light) but not burnt, about 20-30 minutes.

Spicy Chickpeas

For smoky, spicy chickpeas, I used fresh garlic, salt, paprika, cayenne, and chipotle power. Depending on what you have on hand, some garlic (fresh or dry), salt, and any spice with some heat will do the trick!

Vegan Comfort Food Recipes

  1. Cheesy Potato & Broccoli Casserole
  2. Tofu Noodle Soup
  3. Vegan Latkes (Potato Pancakes)
  4. Healthy Veggie Lentil Shepherd’s Pie
  5. Leek & Potato Soup
  6. 1 Pot Mac and Cheese

Vegan Baking Recipes

  1. Banana Bread
  2. Molasses Cookies
  3. Coconut Oil Sugar Cookies
  4. Perfect Cinnamon Buns

Print

Ingredients :

  • 1 tbsp (15 ml) olive oil
  • 4 cloves garlic, minced
  • ½ tbsp (7.5 ml) coriander seeds, crushed
  • 1 tsp (5 ml) ground ginger (or a 1” knob of fresh ginger, minced)
  • 1 tsp (5 ml) turmeric
  • 1 tsp (5 ml) cracked black pepper
  • 1 small onion (125 grams), roughly chopped
  • 1 medium carrot (100 grams), roughly chopped
  • 1 medium potato (150 grams), peeled and roughly chopped
  • 1 cup (½ of a 19 oz. can) cooked chickpeas
  • 5 cups (1250 ml) water
  • 1 tsp (5 ml) salt, to taste
  • ½ cup (125 ml) canned coconut cream
  • Juice of ½ lemon (approx. 2 tbsp)
  • Optional, to serve: coconut cream, olive oil, lemon, chopped parsley, black pepper
  • 1 cup (½ of a 19 oz. can) cooked chickpeas
  • 1 tbsp (15 ml) olive oil
  • 1 clove garlic, minced
  • ½ tsp (2.5 ml) paprika
  • ⅛ tsp (1.25 ml) chipotle powder
  • ⅛ tsp (1.25 ml) cayenne
  • ⅛ tsp (1.25 ml) salt

Instructions :

  1. Heat olive oil over medium heat. Add garlic, crushed coriander seeds, ginger, turmeric, and black pepper. Cook, stirring constantly, for 1-2 minutes. Add onion and cook until translucent, about 2 minutes. Add carrot and cook for 3 minutes, stirring occasionally.
  2. Add potato, chickpeas, water, and salt. Bring to a boil over high heat and then turn heat down to a simmer. Cook until potatoes are fork tender, about 15 minutes.
  3. Use a blender to purée the soup until smooth.
  4. Stir in coconut milk and lemon juice. If needed, adjust the consistency with more water. Taste and adjust seasoning.
  5. Serve topped with crispy spiced chickpeas. If desired, garnish with a swirl of coconut cream, olive oil, lemon juice, fresh chopped parsley, and black pepper.
  6. Preheat oven to 425°F (230°C).
  7. Dry the cooked chickpeas as thoroughly as possible with a paper towel or clean kitchen towel. Spread the chickpeas out on a baking sheet and cook for 5 minutes to remove remaining moisture.
  8. Mix chickpeas with olive oil, garlic, paprika, chipotle, cayenne, and salt. Bake until the chickpeas are very crisp and crunchy, about 20-25 minutes.
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