One of my go-to recipes is a nourishing vegan chickpeas and greens soup with a warming turmeric, garlicky, coconut milk base. My inspiration is @alisoneroman 's internet-famous soup recipe, known as "The Stew".
1/4 C olive oil or coconut oil
3-6 cloves of garlic (or more )
1 large yellow onion, chopped
one 2-4 inch chunk of ginger, grated or chopped
1 tsp sea salt and several turns of the pepper mill (taste & adjust as you go)
2 tsp ground turmeric
1/2 - 1 tsp red pepper flakes *more to spice up your life*
2 cans chickpeas, drained & rinsed
1 -2 cans coconut milk (depending on how creamy you want the soup)
2 - 3 C vegetable broth (depending on if you want the soup thicker or thinner - I personally like it with more veg broth and less coconut milk
1 big bunch of washed kale or swiss chard; de-stemming is an option but I actually love kale stems, so I keep them on unless they're huge.
options: add more veg! 1/2 sweet potato, chopped / 1 C cauliflower, chopped / 1 C broccoli, chopped / some baby bok choy, etc.
Heat the oil in a large pot and saute the onion, garlic and ginger, stirring sporadically. After 5 - 7 mins, add the sea salt, pepper, red pepper flakes and turmeric. Add the chickpeas. Stir for a few minutes until any excess moisture evaporates and it becomes a bit pasty and golden; 10 mins.
Add the broth and coconut milk (and sweet potatoes if you're using them) and simmer for a half hour or so. Crush chickpeas against the side of the pot with the back of a spoon or fork to make a more creamy texture.
Add the coconut milk and deglaze your pot, being sure to scrape up all the delicious crispy bits stuck to the bottom and sides.
After the soup has reduced, add the greens (and any other quick cooking veg). Let the greens wilt and soak up the amazing broth.