Finely chop the onion and garlic. Heat the olive oil in a large pan and cook both gently over a medium heat until soft and translucent.
Stir in the turmeric and toast it briefly. Add the chickpeas and cook for one to two minutes so they take on the flavours.
Pour in the coconut milk and vegetable stock. Bring to the boil and simmer gently for a few minutes.
Add the spinach and cook only until it wilts. Then blend part of the soup so it turns creamy but still has some bite.
Season to taste with lemon juice, salt and pepper. If needed, reheat briefly and adjust the consistency with a little stock.
Ladle into bowls and serve with a small drizzle of olive oil.
Good to know
A soup like this is on the table fast and still feels like a proper meal. Creamy, mild and with a fresh tang at the end. Just right when you want things uncomplicated.
Swaps
Chickpeas → white beans (similar fibre content, mild). Coconut milk → cashew butter plus stock (also creamy and provides protein; contains tree nuts). Spinach → kale (contains vitamin K, stronger flavour).
Allergens
Naturally free from milk and egg, but some people react to coconut. For children, season mildly; in pregnancy, take care with kitchen hygiene and wash fresh spinach well.
