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Top view of a bowl of chickpea turmeric soup topped with a swirl of coconut cream, crispy spiced chickpeas, and chopped herbs.

Chickpea Turmeric Soup

  • Author: Brittany Mueller
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 cups 1x
  • Category: Soup
  • Method: Simmering and Roasting
  • Cuisine: Vegan


This creamy vegan chickpea turmeric soup is bright and fresh with lemon, ginger, and coconut milk and topped with spicy roasted chickpeas. Made with pantry staples and ready in 45 minutes or less.



Chickpea Turmeric Soup

  • 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

Crispy Spiced Chickpeas

  • 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


Chickpea Turmeric Soup

  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.

Crispy Spiced Chickpeas

  1. Preheat oven to 425°F (230°C).
  2. 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.
  3. Mix chickpeas with olive oil, garlic, paprika, chipotle, cayenne, and salt. Bake until the chickpeas are very crisp and crunchy, about 20-25 minutes.

Keywords: chickpea soup, vegan chickpea soup, vegan soup