Dried chickpeas take time, and that is part of what makes them worth it. Unlike canned, they absorb every layer of flavor you give them — the water they cook in, the spices you add, the aromatics you build around them. This soup leans into that. The ripe plantain dissolves slightly into the broth, adding a natural sweetness that plays against the ginger and turmeric. It is deeply comforting in a way that clean, whole food sometimes just is.
Ingredients
Instructions
- 1
Drain and rinse your soaked chickpeas. Cover them with fresh water in a large pot and bring to a boil, then reduce to a steady simmer. Cook uncovered for 45–60 minutes until tender but not falling apart. Drain and set aside.
- 2
In the same pot, heat the coconut oil over medium heat. Add the onion and cook for about 8 minutes until soft and golden. Add the garlic and ginger and cook for two more minutes. Add the turmeric, cumin, and smoked paprika, and stir everything together for about 30 seconds, letting the spices toast slightly.
- 3
Pour in the vegetable broth and coconut milk, then add the cooked chickpeas and plantain rounds. Bring to a gentle simmer and cook for 20 minutes. The plantain will soften and start to break down at the edges — this is what you want. Use the back of a spoon to crush a few pieces against the side of the pot to thicken the broth naturally.
- 4
Season generously with salt, pepper, and lime juice. Ladle into bowls and scatter cilantro and green onion over the top. Serve with warm tortillas or crusty bread on the side.