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Dinner recipe · from the recipe book

Coconut Chickpea Soup with Lemon and Herbs

A silky, lightly creamy coconut broth with tender chickpeas, butternut, kale and fennel-bright lemon, warmed with cumin, coriander and a pinch of red pepper.

Coconut Chickpea Soup with Lemon and Herbs

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 2 tsp4 gGround cumin
  • 1¾ tsp3 gGround coriander
  • ¾ tsp2 gGround turmeric
  • ½ tsp1 gCrushed red pepper
  • 3 cups cubed420 gButternut squash, peeledcut into 3/4-inch cubes
  • 2 cans, drained508 gChickpeas, canned, drained and rinsed
  • 3 cups660 gVegetable broth
  • 1 cup226 gCoconut milk, cannedstirred well
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 2 tbsp30 gLemon juice
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Before cooking, dice the onion, carrot and celery, mince the garlic, cube the butternut, and strip and chop the kale.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot and celery and cook, stirring, until soft, about 7 minutes.
  3. Stir in the garlic, cumin, coriander, turmeric and red pepper flakes and cook until fragrant, about 1 minute.
  4. Add the butternut, chickpeas and vegetable broth. Bring to a boil, then lower the heat and simmer, partly covered, until the squash is tender, about 20 minutes.
  5. Scoop out about one quarter of the soup, mash it with a fork or potato masher, and return it to the pot to thicken the broth.
  6. Stir in the coconut milk and kale and simmer gently until the kale is tender, about 5 minutes; do not boil hard.
  7. Turn off the heat and stir in the lemon juice, salt and black pepper.
  8. Ladle into bowls and scatter the parsley over the top.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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