Coconut Chickpea Soup with Toasted Pita

Chill Out with Chickpeas: Chickpeas to 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 image
  • Duration
  • Prep Time
  • 4Servings


  • 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


  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.

Nutrition Information

  • Serving Size: 1 1/2 cups soup and 1 whole-wheat pita
  • Calories: 398
  • Carbohydrate Content: 64 g
  • Fat Content: 9 g
  • Fiber Content: 12 g
  • Protein Content: 17 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 545 mg
  • Sugar Content: 5 g
  • Polyunsaturated Fat Content: 0.5 g