Florencia Baldini Last Updated on January 15, 2026This chickpea soup is one of those recipes I turn to when I want something simple, nourishing, and packed with flavour—all without spending ages in the kitchen. Ready in just 15 minutes with pantry staples and a few fresh ingredients, it’s high in fibre and plant-based goodness to keep you feeling full and satisfied. The gentle spices like turmeric, cinnamon, and paprika bring warmth and depth, while the creamy coconut cream adds that lovely silky texture we all crave on cooler days. Toss in some fresh spinach for an extra boost of vitamins and minerals, and you’ve got a soup that’s not just tasty but genuinely good for you.
Perfect for quick lunches, light dinners, or even meal prep, this recipe fits right into a busy life where healthy, easy cooking is a must. Vegan, gluten-free, and budget-friendly too—what’s not to love? Give it a go, and I promise it’ll become one of your favourite go-to meals.
Ways To Enjoy It
- Serve with crunchy homemade croutons ortoasted seeds for texture.
- Pair with a slice of crusty Easy No Knead Bread or a simple Autumn Salad to complete the meal.
- Add a squeeze of lemon juice or fresh herbs like coriander or parsley before serving for a fresh twist.
- Enjoy as a light lunch or a warming starter before your main dish.
Step-By-Step Instructions
Step 1 – Heat a little oil in a pan, add onions and cook until soft. Step 2 – Add the spices and cook for 1 minute until fragrant. Step 3 – Add stock and chickpeas, simmer for a few minutes. Step 4 – Stir in coconut cream, cook briefly. Step 5 – Blend half of the soup. Step 6 – Add spinach and stir until wilted. Step 7 – Serve warm with crispy croutons on top.
Tips
- Use a hand blender carefully: Blend half the soup to keep a nice texture with some chickpeas whole for more bite and interest.
- Make crunchy croutons: Toss bread cubes with oil and your favourite spices, then bake or air-fry until golden for a satisfying crunch on top.
- Adjust spices to taste: If you prefer less cinnamon or want it spicier, add a pinch of cayenne or extra paprika.
- Swap coconut cream: Use coconut milk or a dollop of plain yoghurt for a lighter or tangier finish.
How to Make Sourdough Croutons
To make air fryer sourdough croutons, cut day-old sourdough into small cubes and toss them with olive oil, salt, and your favourite herbs or spices. Place them in the air fryer basket in a single layer and cook at 190°C (370°F) for 5–7 minutes (~10-15 minutes in the oven), shaking halfway through, until golden and crispy. They’re quick, perfectly crunchy, and a delicious way to use up leftover bread.
Swaps
Chickpeas: Use white beans or butter beans if you prefer—just drain and rinse well.
Coconut cream: Can be swapped for coconut milk or oat cream for a lighter soup.
Spinach: Substitute with kale, chard, or spring greens—add a little earlier to ensure they cook through.
Bread for croutons: Use gluten-free bread or even roasted chickpeas for a crunchy topping alternative.
Storage
Fridge: Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
Freezer: This soup freezes well for up to 2 months. Defrost overnight in the fridge and reheat slowly, stirring occasionally.
More Chickpeas Recipes
Creamy Curried Chickpea Soup
Video
Ingredients
- 400 g canned chickpeas, (240g drained)
- 1 large yellow onion
- 1 tsp curry
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp cinnamon
- 100 g coconut cream
- 2 handful of spinach
Instructions
- Add the onions and spices to a pan with a little oil and cook until the onions are soft and fragrant.
- Pour in the stock and add the chickpeas, then simmer for a few minutes. (While that cooks, prepare the croutons*.)
- Stir in the coconut cream and cook for a few more minutes. Use a hand blender to roughly blend the soup — you want it creamy but still with some whole chickpeas for texture.
- Add the spinach and stir until just wilted.
- Serve warm, topped with the crispy croutons.
Question: how much stock should I use? Thanks. Looking forward to making this.
Thank you for your question! It really depends how you like your soup — creamier or thinner. I usually add 300–500 ml of stock. I crumble an Oxo cube into hot water, but you can absolutely use pre-made stock too! I love this soup so simple but really flavourful! Can’t wait for you to try it! 🤗