Name: Golden Turmeric Chickpea Chicken Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 1 teaspoon coconut oil; 3 cloves garlic, minced; 2 teaspoons freshly grated ginger; 2 jalapeños, seeded and diced; 1 pound boneless, skinless chicken breast, cut into bite-size pieces; 1 small white onion, diced; 1 red bell pepper, thinly sliced; 1 medium sweet potato, peeled and diced; 1 1/4 teaspoons ground turmeric; 4 cups low-sodium chicken broth; 1 can (15 oz) chickpeas, rinsed and drained; 1/2 teaspoon salt; Freshly ground black pepper, to taste; 1 can (15 oz) light coconut milk; 2 tablespoons all-natural creamy peanut butter; Fresh cilantro and green onions, for garnish

Description

This Golden Turmeric Chickpea Chicken Soup is a warm, nourishing blend of chicken, chickpeas, sweet potatoes, and vibrant spices simmered in a creamy turmeric-coconut broth. With bold flavor, comforting texture, and a hint of heat, it’s perfect for chilly days.

Ingredients

1 teaspoon coconut oil
3 cloves garlic, minced
2 teaspoons freshly grated ginger
2 jalapeños, seeded and diced
1 pound boneless, skinless chicken breast, cut into bite-size pieces
1 small white onion, diced
1 red bell pepper, thinly sliced
1 medium sweet potato, peeled and diced
1 1/4 teaspoons ground turmeric
4 cups low-sodium chicken broth
1 can (15 oz) chickpeas, rinsed and drained
1/2 teaspoon salt
Freshly ground black pepper, to taste
1 can (15 oz) light coconut milk
2 tablespoons all-natural creamy peanut butter
Fresh cilantro and green onions, for garnish

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Instructions

Heat coconut oil in a large pot over medium-high heat. Add garlic, ginger, jalapeños, and chicken. Sauté for 3–4 minutes until the chicken begins to brown.
Add onion, red bell pepper, and sweet potato. Cook for 5–7 minutes, stirring occasionally.
Stir in turmeric to coat the ingredients evenly.
Pour in chicken broth, then add chickpeas, coconut milk, peanut butter, salt, and pepper. Stir well.
Bring to a boil, then reduce heat and simmer uncovered for 20–30 minutes until sweet potatoes are tender.
Taste and adjust seasoning. Add hot sauce if desired for extra heat.
Ladle into bowls and garnish with chopped cilantro and green onions. Serve hot.

Notes

For a vegetarian version, substitute chicken with extra chickpeas.
Use full-fat coconut milk for a richer soup.
Stir in greens like kale or spinach at the end for added nutrition.
Simmer longer or mash chickpeas for a thicker consistency.
Swap peanut butter with cashew butter for a nut-free alternative.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Fusion

Nutrition

Serving Size: 1/4 of recipe
Calories: 420
Sugar: 7g
Sodium: 580mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 32g
Cholesterol: 75mg