Gochujang Chickpea Soup

Gochujang Chickpea Soup

Delight your taste buds with a tantalizing blend of Korean-inspired flavors and hearty plant-based goodness in this Vegan Gochujang Chickpea Soup recipe. Combining the richness of sesame oil, the robustness of gochujang paste, and an array of vibrant vegetables, this soup promises a fusion of textures and tastes that will elevate your dining experience.

Preparation and Cooking: To begin, heat two tablespoons of sesame oil in a sturdy pot over medium heat. Sauté finely diced onions until they turn translucent, releasing their sweet aroma. Introduce minced garlic and grated ginger into the mix, allowing their fragrances to mingle and infuse the base with depth.

Adding the Star Ingredient: The heart of this soup lies in the addition of three tablespoons of gochujang, the iconic Korean red pepper paste renowned for its spicy-sweet profile. Stirring it into the pot, watch as its fiery hues meld with the aromatic base, promising a symphony of flavors to come.

Building the Foundation: Next, pour four cups of vegetable broth into the pot, allowing it to gently simmer as it absorbs the essence of the gochujang. Introduce a can of chickpeas, drained and rinsed, infusing the soup with plant-based protein and wholesome texture.

Crafting the Tapestry of Vegetables: Diced carrots, potatoes, zucchini, and mushrooms join the ensemble, each contributing its distinct character to the culinary canvas. As they simmer in harmony, the vegetables soften, releasing their savory essence into the broth.

Finishing Touches: As the soup nears completion, add a generous handful of chopped kale or spinach, allowing its verdant freshness to imbue the dish with vitality. Season with a pinch of salt and pepper, adjusting to taste as the flavors harmonize into a symphony of satisfaction.

Presentation and Garnishes: Serve the Vegan Gochujang Chickpea Soup piping hot, garnished with sliced green onions, a sprinkle of sesame seeds, and a flourish of fresh cilantro. Each garnish adds its own layer of visual and culinary appeal, elevating the soup from a mere dish to a work of art.

Conclusion: With its bold flavors, wholesome ingredients, and vibrant presentation, this Vegan Gochujang Chickpea Soup stands as a testament to the beauty of fusion cuisine. Whether enjoyed as a comforting meal on a chilly evening or showcased as the star of a gathering, this soup is sure to delight both palate and soul, leaving a lasting impression of culinary excellence.

Gochujang Chickpea Soup


  • 2 tablespoons sesame oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 3 tablespoons gochujang (Korean red pepper paste)
  • 4 cups vegetable broth
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 cup diced zucchini
  • 1 cup diced mushrooms
  • 1 cup chopped kale or spinach
  • Salt and pepper to taste
  • Optional toppings: sliced green onions, sesame seeds, cilantro


  1. Heat sesame oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes.
  2. Add minced garlic and grated ginger to the pot, and cook for another 2 minutes until fragrant.
  3. Stir in the gochujang paste and cook for an additional minute, stirring constantly.
  4. Pour in the vegetable broth and bring the mixture to a simmer.
  5. Add chickpeas, diced carrots, potatoes, zucchini, and mushrooms to the pot. Let the soup simmer for about 15-20 minutes or until the vegetables are tender.
  6. Once the vegetables are cooked, add chopped kale or spinach to the soup and cook for an additional 2-3 minutes until wilted.
  7. Season the soup with salt and pepper to taste.
  8. Serve hot, garnished with sliced green onions, sesame seeds, and fresh cilantro if desired.