Coconut Chickpea Soup with Tomato Chunks and Fried Cumin
Experience the comforting warmth of Coconut Chickpea Soup with Tomato Chunks and Fried Cumin—a creamy, plant-based soup bursting with bold, aromatic flavors. This hearty recipe combines velvety coconut milk, tender chickpeas, and juicy chunks of tomatoes, perfectly seasoned with golden fried cumin seeds, turmeric, and coriander for a fragrant, spice-rich base. Fresh lime juice and cilantro add a zesty, herbaceous finish, bringing balance to every spoonful. Ready in just 45 minutes, this one-pot wonder is perfect for busy weeknights or cozy evenings, and pairs beautifully with crusty bread or fluffy rice. Packed with wholesome ingredients and vibrant spices, this soup is gluten-free, vegan-friendly, and irresistibly delicious—a must-try for anyone seeking a nourishing and flavorful dish.
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 400 g Cooked chickpeas
- 250 g Diced tomatoes
- 500 ml Vegetable stock
- 2 tsp Cumin seeds
- 2 tbsp Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tsp Ground turmeric
- 1 tsp Ground coriander
- 2 tbsp Fresh cilantro, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 Fresh lime, juiced
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the cumin seeds and fry for 1-2 minutes until they become aromatic and start to pop.
Add the remaining olive oil, chopped onion, and minced garlic to the pot. Sauté for 3-4 minutes until the onion becomes translucent.
Stir in the ground turmeric, ground coriander, salt, and black pepper. Cook for 1 minute to toast the spices slightly.
Add the diced tomatoes to the pot and cook for another 4-5 minutes, stirring occasionally, until the tomatoes begin to break down slightly.
Pour in the coconut milk and vegetable stock, stirring to combine. Bring the mixture to a gentle simmer.
Add the cooked chickpeas to the pot and let the soup simmer over low-medium heat for 15 minutes to allow the flavors to meld together.
Taste the soup and adjust seasoning with more salt or pepper if needed.
Just before serving, stir in the fresh lime juice and chopped cilantro.
Ladle the soup into bowls and garnish with additional cilantro if desired. Serve warm with crusty bread or rice on the side for a complete meal.
Nutrition Facts
Calories |
1389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3942 mg | 171% | |
| Total Carbohydrate | 207.6 g | 75% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 66.3 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3328 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
