Turmeric Chickpea & Couscous Soup

Turmeric Chickpea & Couscous Soup

This turmeric chickpea and couscous soup is a recipe I came up with because I had I big container of turmeric couscous and a hankering for soup.

And then, low and behold, a friend sent me a recipe for a chicken and couscous soup using fresh turmeric and ginger and asked if I could vegan-ize it.

Heck yeah!

Chickpeas, couscous, turmeric, and ginger make a flavorful and nutritious combination.

I like this as a summer soup because it’s light and has a nice tanginess without being spicy, but it’s a soup I’ll be making all year!

Turmeric Chickpea & Couscous Soup

You, On Plants
Course Main Course


  • 1 shallot, sliced
  • 2 tsp garlic, minced
  • 2 tsp ginger, minced
  • 1 tsp turmeric powder
  • 3 tbsp lime juice
  • 1 can lite coconut milk
  • 1/2 tsp vegan worcestershire sauce
  • 1/2 cup carrot, sliced
  • 1/2 cup celery, sliced
  • 2 cups couscous, cooked according to package directions
  • 2 cups cooked or canned chickpeas
  • 1 can diced tomatoes, or 1 cup diced fresh tomatoes
  • fresh cilantro optional
  • 1 tsp salt
  • 1/2 tsp pepper


  • Heat a stockpot over medium heat. Add garlic, shallots, and ginger. Cook 2 minutes, stirring frequently. Add a splash of water if it starts to stick too much.
  • Add remaining ingredients, except cilantro. Simmer 15-20 minutes. Add fresh cilantro and serve.


I used Rice Select Turmeric Couscous because I already had it on hand, but I would recommend a whole-grain variety for more fiber. 
Keyword Chickpeas, Couscous, Ginger, Soup, Turmeric

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