Coconut Miso Chickpea Soup with Garlic Naan

This Coconut Miso Chickpea Soup is creamy, comforting, and packed with savory flavor. Tender chickpeas simmer in coconut milk with white miso, garlic, ginger, and warming spices, creating a deliciously rich soup. Serve it with warm, buttery garlic naan for a cozy dinner that’s perfect for weeknights!

Prep time

15 minutes

Cook time

25 minutes

Servings

4

Difficulty

Easy

Ingredients

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For the coconut miso chickpea soup

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons white miso paste
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon red pepper flakes, optional
• 2 cups fresh baby spinach
• 1 tablespoon fresh lime juice
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

For the garlic naan

• 2 cups all-purpose flour
• ¾ cup plain yogurt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2–4 tablespoons water, as needed
• 3 tablespoons melted butter or olive oil
• 3 cloves garlic, finely minced
• 1 tablespoon chopped fresh parsley or cilantro

Shortcut: Store-bought naan works perfectly if you want to save time.

Instructions

Step 1: Prepare the naan dough

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1. In a large bowl, combine the flour, baking powder, baking soda, and salt.
2. Add the yogurt and mix until a soft dough forms.
3. Add water a little at a time if the dough feels too dry.
4. Knead for 3–4 minutes until smooth.
5. Cover and rest for 20 minutes while you prepare the soup.

Step 2: Sauté the aromatics

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1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and cook for 4–5 minutes until softened.
3. Stir in the minced garlic and grated ginger.
4. Cook for another minute until fragrant.

Step 3: Add the spices and chickpeas

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1. Add the cumin, turmeric, and optional red pepper flakes.
2. Stir for 30 seconds to release their aroma.
3. Add the drained chickpeas and soy sauce.
4. Mix well so the chickpeas are coated in the flavorful spices.

Step 4: Make the coconut miso broth

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1. Pour in the vegetable broth and coconut milk.
2. Stir gently and bring the mixture to a low simmer.
3. Cook uncovered for 12–15 minutes, stirring occasionally.
4. For a thicker, creamier texture, mash a few chickpeas against the side of the pot.

Step 5: Stir in the miso and spinach

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1. Turn the heat to low.
2. In a small bowl, mix the miso paste with a few tablespoons of warm broth until smooth.
3. Stir the miso mixture back into the soup. Avoid boiling it vigorously after adding the miso.
4. Add the spinach and cook for 1–2 minutes until wilted.
5. Stir in the lime juice and taste. Adjust the salt and black pepper as needed.

Step 6: Shape and cook the garlic naan

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1. Divide the rested dough into 6 equal pieces.
2. Roll each piece into an oval or round flatbread about ¼ inch thick.
3. Heat a heavy skillet over medium-high heat.
4. Cook each naan for 1–2 minutes on the first side until bubbles appear.
5. Flip and cook for another 1–2 minutes until golden spots form. Adjust the heat if the bread browns too quickly.

Step 7: Make the garlic butter and finish

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1. Mix the melted butter or olive oil with minced garlic and chopped parsley.
2. Brush the mixture generously over the hot naan.
3. Keep the cooked naan covered with a clean kitchen towel to keep it soft.
4. Ladle the soup into bowls and garnish with fresh cilantro, a squeeze of lime, and a drizzle of olive oil if desired.

Serving suggestion

8

Serve the soup hot with freshly brushed garlic naan on the side. Tear the naan into pieces and dip it into the creamy coconut broth. For extra freshness, add lime wedges and chopped cilantro at the table.

Tips for the best results

• Use white miso: It provides a mellow, savory flavor that complements the coconut milk.
• Add miso gently: Dissolve it in warm broth first to prevent lumps.
• Adjust the consistency: Add extra vegetable broth if the soup becomes too thick.
• Make it spicy: Add chili oil or extra red pepper flakes when serving.
• Make it vegan: Use dairy-free yogurt for the naan and olive oil instead of butter.
• Store leftovers: Refrigerate the soup in an airtight container for up to 3–4 days. Store naan separately and reheat it in a skillet. Add a splash of broth when reheating the soup.

Recipe details

Enjoy your creamy Coconut Miso Chickpea Soup with warm garlic naan — a satisfying, flavorful meal for any day of the week!