This African Coconut Chickpea Soup is a delightful fusion of flavors that brings warmth and comfort to your table. The creamy coconut milk pairs beautifully with the earthy chickpeas, while the aromatic spices add depth and complexity. It's a perfect dish for those looking to explore new culinary horizons with a touch of exotic flair.
Some of the ingredients in this recipe might not be staples in every household. Coconut milk is a rich, creamy liquid made from the grated meat of coconuts, often found in the international or Asian section of supermarkets. Ground cumin, ground coriander, and turmeric are essential spices that bring a warm, earthy flavor to the dish and can usually be found in the spice aisle. Fresh cilantro and lime add a burst of freshness and can be found in the produce section.

Ingredients for African Coconut Chickpea Soup
Olive oil: Used for sautéing the onions and garlic, adding a rich flavor base to the soup.
Onion: Provides a sweet and savory depth to the soup when cooked until translucent.
Garlic: Adds a pungent, aromatic flavor that enhances the overall taste.
Ground cumin: A spice that adds a warm, earthy flavor with a hint of citrus.
Ground coriander: Offers a mild, slightly sweet flavor with a touch of citrus.
Turmeric: Gives the soup a vibrant yellow color and a subtle, earthy taste.
Chickpeas: Provide a hearty, protein-rich base for the soup.
Coconut milk: Adds a creamy, rich texture and a subtle sweetness.
Vegetable broth: Forms the liquid base of the soup, enhancing the overall flavor.
Salt: Enhances the flavors of all the ingredients.
Black pepper: Adds a mild heat and depth to the soup.
Lime: Adds a fresh, tangy brightness that balances the richness of the coconut milk.
Cilantro: Provides a fresh, herbaceous finish to the soup.
Technique Tip for This Recipe
When sautéing the onion and garlic, make sure to cook them until they are soft and fragrant but not browned. This ensures that their flavors meld seamlessly with the spices and create a harmonious base for the soup. Additionally, when adding the coconut milk and vegetable broth, stir well to fully incorporate the spices and avoid any clumping. This will give your African Coconut Chickpea Soup a smooth and consistent texture.
Suggested Side Dishes
Alternative Ingredients
olive oil - Substitute with coconut oil: Coconut oil complements the coconut milk and adds a subtle coconut flavor to the soup.
onion - Substitute with leek: Leeks provide a milder, sweeter flavor compared to onions, which can enhance the soup's overall taste.
garlic - Substitute with shallots: Shallots offer a more delicate and slightly sweet flavor, which can add depth to the soup.
ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy and nutty flavor profile to cumin.
ground coriander - Substitute with ground fennel seeds: Fennel seeds provide a sweet and slightly licorice-like flavor, which can add a unique twist to the soup.
turmeric - Substitute with saffron: Saffron adds a similar golden color and a distinct, slightly sweet flavor.
chickpeas - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor, making them a suitable alternative to chickpeas.
coconut milk - Substitute with almond milk: Almond milk provides a creamy texture and a subtle nutty flavor, though it will be less rich than coconut milk.
vegetable broth - Substitute with chicken broth: Chicken broth can add a richer flavor, though it will make the dish non-vegetarian.
salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the soup.
black pepper - Substitute with white pepper: White pepper has a milder flavor and can add a subtle heat without overpowering the soup.
lime - Substitute with lemon: Lemon provides a similar acidic and citrusy flavor, brightening up the soup.
fresh cilantro - Substitute with fresh parsley: Fresh parsley offers a similar fresh and slightly peppery flavor, though it is less pungent than cilantro.
Other Alternative Recipes Similar to This Soup
How to Store / Freeze This Soup
Allow the soup to cool completely before storing. This helps to prevent condensation, which can lead to a watery texture.
Transfer the cooled African Coconut Chickpea Soup into airtight containers. Glass containers with tight-fitting lids are ideal for maintaining freshness.
For short-term storage, place the containers in the refrigerator. The soup can be stored in the fridge for up to 4-5 days.
For longer storage, consider freezing the soup. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.
Label the containers or bags with the date of storage. This helps you keep track of how long the soup has been stored.
When ready to enjoy, thaw the soup in the refrigerator overnight if frozen.
Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat in the microwave, using a microwave-safe bowl and stirring every minute to ensure even heating.
If the soup appears too thick after reheating, add a splash of vegetable broth or coconut milk to reach the desired consistency.
Garnish with fresh cilantro and a squeeze of lime juice just before serving to refresh the flavors.
How to Reheat Leftovers
Stovetop Method: Pour the leftover African Coconut Chickpea Soup into a saucepan. Heat over medium-low, stirring occasionally to ensure even heating. Once the soup is steaming and hot, it's ready to serve.
Microwave Method: Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 30-second intervals until the soup is hot.
Slow Cooker Method: Pour the soup into a slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally. This method is perfect for keeping the soup warm over a longer period without overcooking.
Double Boiler Method: Fill a large pot with water and bring it to a simmer. Place a heatproof bowl containing the soup over the simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the soup is hot.
Oven Method: Preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with foil. Heat for about 20-30 minutes, stirring halfway through, until the soup is thoroughly heated.
Best Tools for This Recipe
Large pot: A large pot is essential for cooking the soup, allowing enough space for all the ingredients to simmer together.
Wooden spoon: A wooden spoon is perfect for stirring the ingredients without scratching the pot.
Chef's knife: A chef's knife is necessary for chopping the onion and mincing the garlic efficiently.
Cutting board: A cutting board provides a stable surface for chopping the onion and mincing the garlic.
Measuring spoons: Measuring spoons are used to measure out the spices accurately.
Can opener: A can opener is needed to open the cans of chickpeas and coconut milk.
Measuring cup: A measuring cup is useful for measuring the vegetable broth.
Citrus juicer: A citrus juicer helps in extracting juice from the lime efficiently.
Ladle: A ladle is ideal for serving the hot soup into bowls.
Soup bowls: Soup bowls are used to serve the finished soup.
How to Save Time on This Recipe
Prep ingredients ahead: Chop the onion and mince the garlic the night before to save time.
Use pre-minced garlic: Opt for store-bought minced garlic to cut down on prep time.
Canned chickpeas: Using canned chickpeas instead of dried ones eliminates soaking and cooking time.
Pre-measure spices: Measure out the cumin, coriander, and turmeric in advance.
One-pot cooking: Cook everything in one pot to reduce cleanup time.
Quick simmer: Simmer the soup for 10 minutes instead of 20 if you're in a hurry.
Frozen chopped onions: Use frozen pre-chopped onions to save chopping time.

African Coconut Chickpea Soup
Ingredients
Main Ingredients
- 1 tablespoon Olive oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric
- 1 can Chickpeas, drained and rinsed
- 1 can Coconut milk
- 2 cups Vegetable broth
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 Lime, juiced
- 1 handful Fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic, cumin, coriander, and turmeric. Cook for another 2 minutes.
- Add the chickpeas, coconut milk, and vegetable broth. Bring to a simmer and cook for 20 minutes.
- Season with salt and black pepper. Stir in the lime juice and chopped cilantro.
- Serve hot and enjoy!
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