• 1 can of chickpeas, drained and rinsed
  • 2 cups of vegetable broth
  • 1 cup of coconut milk
  • 2 tbsp of white miso paste
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 tbsp of ginger, grated
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 2 cups of spinach
  • Salt and pepper to taste


  1. In a large pot, heat up some oil over medium heat.
  2. Add the onion, garlic, and ginger to the pot and cook for about 2 minutes until the onion is translucent.
  3. Add the carrots and celery to the pot and cook for about 5 minutes until the vegetables are soft.
  4. Pour in the vegetable broth, coconut milk, and chickpeas to the pot. Stir to combine.
  5. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for about 15 minutes.
  6. In a small bowl, whisk together the miso paste with a bit of the soup to make a smooth mixture.
  7. Stir the miso mixture back into the soup and let it cook for another 2 minutes.
  8. Add the spinach to the pot and let it cook for about 1 minute until wilted.
  9. Season the soup with salt and pepper to taste.
  10. Serve the soup hot and enjoy!

This vegan Coconut miso chickpea soup is a healthy and delicious meal that is perfect for a cold day. The combination of coconut milk, miso paste, and chickpeas creates a rich and flavorful broth that is both satisfying and nourishing. Serve with crusty bread or rice for a complete meal.