This creamy chickpea soup always warms my stomach❗ Healthy, budget-friendly recipe

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is lower in sodium and can be made from scraps.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and works well for sautéing.

black pepper

💰Cheaper: white pepper

White pepper has a similar flavor profile and is often cheaper.

lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Chop onion into a medium dice.

Mince 6 to 8 cloves of garlic finely.

Slice lemon in half for juice later.

Peel ginger if it's older, otherwise grate with skin on.

Cut broccoli into bite-sized florets.

Mix spices: cumin, coriander, turmeric, black pepper, smoked paprika, garam masala, and a pinch of salt in a small bowl.

Heat olive oil in a Dutch oven until hot.

Add diced onions and a pinch of salt; cook for 5 to 7 minutes until soft and translucent.

Add grated ginger and minced garlic; cook for about 1 minute until fragrant.

Add spice blend to the pot and bloom for 30 to 60 seconds.

Pour in about 1/2 cup vegetable broth to deglaze the pot, scraping the bottom.

Add the rest of the vegetable stock and chickpeas; bring to a gentle boil.

Reduce to a simmer, cover, and cook for about 15 minutes until chickpeas soften.

Uncover and add broccoli florets; cover and cook for another 5 minutes until broccoli is bright and crisp.

Reduce heat to low, pour in canned coconut milk, and stir gently.

Add fresh lemon juice and adjust salt and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary