Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 can (14 ounces) coconut milk
- 2 cups vegetable broth
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cups fresh spinach
- 1 tablespoon lime juice
- Salt to taste
Instructions
- In a large pot, heat the coconut oil over medium heat.
- Add the onion, garlic, and ginger; sauté until the onion is translucent.
- Stir in the turmeric and cumin; cook for an additional minute.
- Add the coconut milk and vegetable broth; bring to a simmer.
- Add the chickpeas and cook for 10 minutes.
- Stir in the spinach and lime juice; cook until the spinach wilts.
- Season with salt and serve warm.
Notes
- Serve with crusty bread or over rice for a heartier meal.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Asian
- Diet: vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg