Coconut Kale Chickpea Soup

Coconut Kale Chickpea Soup is an incredibly creamy 1-pot soup with chickpeas, kale, coconut milk, and canned tomatoes. A delicious plant-based meal that comes together so easily!

Coconut Kale Chickpea Soup

Chickpeas are one of my favorite plant-based proteins to cook with. They’re SO versatile, you can use them in everything from salads, soups, stir-frys, and even in baked goods!

This soup is one of my go-to recipes in the colder months because it is so easy and uses mostly ingredients that I bet you have on hand right now. You only need a couple of fresh produce ingredients, and the rest are things that you can keep right in your pantry.

It has big flavor from the tomatoes and kale, and is super creamy from the coconut milk. I love using coconut milk to make creamy soups while keeping them dairy-free! The chickpeas give it a really nice texture, and then the onions, garlic, and cumin amp up flavor even more!

Coconut Kale Chickpea Soup

I actually think the BEST part of this dish is that it only requires 1 pan. Less dishes, hallelujah! You can make it on the stovetop like I did, or just throw it all into your crockpot and let it cook on low for about 3-4 hours.

I hope you enjoy this soup, it is the perfect thing to curl up on the couch with on a cold winter day.

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Coconut Kale Chickpea Soup
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Coconut Kale Chickpea Soup

Servings 4


  • 2 (15oz) cans chickpeas , drained and rinsed
  • 1 (15oz) can fire roasted diced tomatoes
  • 1 (15oz) can full-fat coconut milk
  • 3-4 cups kale , chopped
  • 1 bunch green onions , finely sliced
  • 2 cloves garlic , finely chopped
  • 2 tbsp extra virgin olive oil
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper


  • Preheat a large soup pot over medium heat. Add the olive oil, then add the garlic and green onions. Stir frequently for 1-2 minutes, until the onions just start to soften a bit.
  • Next, add the canned tomatoes, the can of coconut milk, and the chickpeas to the pot.
  • Season with salt, pepper, and cumin. Stir everything together to combine evenly. Cover with a lid and let it come to a simmer. Once it comes to a simmer, turn the heat down to medium-low, and let it cook for about 15 minutes.
  • During the last couple of minutes, add the kale and stir it in to let it wilt. Serve immediately to preserve the bright green color of the kale.

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