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Coconut Chickpea Soup with Toasted Pita

Chill out with chickpeas: Chickpeas help relieve stress? Yes! In fact, chickpeas are a good source of tryptophan, an essential amino acid that your body needs to make protein. High-tryptophan foods play a role in boosting your mood, and tryptophan is even used therapeutically to help treat anxiety, depression and sleep disorders.

Coconut Chickpea Soup with Toasted Pita


Coconut Chickpea Soup with Toasted Pita

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By: CleanEating
4 servings
Prep Time
15 minutes
Cook Time
10 minutes


  • 2 15-oz BPA-free cans unsalted chickpeas, drained and rinsed (TRY: Eden Organic Garbanzo Beans)
  • 2 cups low-sodium vegetable broth
  • 2 cups roughly torn kale leaves, tough 
stems removed
  • 2 cloves garlic
  • 15 oz light coconut milk (about 1¾ cups)
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp raw honey
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  • 4 whole-wheat pitas, cut into triangles and toasted


Here are your instructions:

  1. In a blender, combine chickpeas, broth, kale, garlic, coconut milk, curry powder, cumin, honey, salt and pepper. Purée until completely smooth, about
 30 seconds. Transfer to a medium pot and heat on medium-high. Bring to a simmer and cook, stirring occasionally, for 10 minutes. Divide among serving bowls and serve with pitas.

Recipe Notes

Coconut Chickpea Soup with Toasted Pita

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Credit: CleanEating

Nutrition Data:

Nutrients per serving (1½ cups soup and 
1 whole-wheat pita): Calories: 398, Total Fat: 9 g, Sat. Fat: 6 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 0.5 g, Carbs: 64 g, Fiber: 12 g, Sugars: 5 g, Protein: 17 g, Sodium: 545 mg, Cholesterol: 0 mg