Before going vegan, there was this dish I really liked called Brazilian Shrimp Soup. I loved the creaminess of the coconut milk and heartiness of the rice and tomatoes. I realized that the shrimp in the dish wasn’t even the best part for me, and thought “duh – who needs shrimp anyways?!” Chickpeas are way cooler. (insert sunglasses emoji)
This vegan version is so
tasty
creamy
hearty
and animal-free! Yay!

The chickpeas add a delicious crunch and savoriness to this soup.
They make it heartier and healthier, too, of course!
I totally recommend serving the soup with some crusty bread to soak up all that creamy, tomatoey goodness.

15 minutes prep time – 35 minutes cook time – Serves about 4
Ingredients:
- 1 tbsp olive oil
- 1 bell pepper, chopped (I used half a red and half a green for color)
- 1 small onion, chopped
- 1 can petite diced tomatoes (15oz, no salt added)
- 1 can tomato sauce (8 oz, no salt added)
- 3 – 4 cloves of garlic, minced
- 1 tbsp tomato paste
- 1 cup long-grain rice
- 1/2 can full fat coconut milk
- 2-3 cups of vegetable broth (depending on how thick you want it)
- 1 tsp salt
- 1/2 tsp red pepper flakes (or to taste)
- The juice of half a lemon (about a 1 1/2 tbsps)
- Green onion, chopped (to add on top at the end)
For the chickpeas:
- 1 can chickpeas (15 oz) drained and rinsed
- 1/4 tsp olive oil
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- a couple cracks of fresh ground pepper
- optional: cayenne pepper to taste (I added a couple dashes)
Instructions:
- Heat oil in a heavy pot over medium heat. Add the onion with a pinch of salt and sauté for a few minutes. Then add the bell pepper and cook for another couple of minutes until the onions are translucent and soft. Next, add the garlic and sauté until fragrant (about a minute).
- Add the rice, petite diced tomatoes, tomato sauce, tomato paste, red pepper flakes, and vegetable broth to the pot. Bring to a boil, then reduce heat to medium low and let it cook for about 15 minutes, or until the rice is done.
- Stir in the coconut milk and cook for another 5 – 10 minutes.
- Finish by adding in the lemon juice. Taste and adjust salt and pepper to your preferences.
- Serve in bowls and top with the roasted chickpeas and green onions. And some crusty bread if you’re so inclined!
For the chickpeas:
- Preheat your oven to 400F.
- Drain and rinse the chickpeas and add them to a parchment lined baking sheet (you could also use a silicon mat).
- Toss with a drizzle of olive oil, paprika, garlic powder, salt, fresh black pepper, and ground cayenne pepper.
- Bake for 25 minutes, making sure to stir halfway through to ensure they’re evenly cooked.
Notes:
You’ll want to put the chickpeas in the oven around the time you’ve reduced the heat from a boil for the soup.
Adapted from JoCook’s Brazilian Shrimp Soup Recipe
Pingback: Brazilian Coconut Soup with Roasted Chickpeas — Plants in My Pants – HealthNuts.club