• Heat olive oil in a large pot over medium-high heat. Once the oil is hot, add the onions and cook, stirring frequently, for about 3 minutes, until softened. Add the ginger and continue to cook for an additional 30 seconds.
• Stir in the sweet curry powder, turmeric, and black pepper. Cook for 1 minute, allowing the spices to toast slightly, which enhances their flavor and infuses the oil.
• Pour in the chicken-style broth and add the chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let the soup simmer gently for 10 minutes, allowing the chickpeas to absorb the flavors of the broth and spices.
• Stir in the coconut milk, adding a creamy richness to the soup. Taste and adjust the seasoning as needed, for a balanced flavor.
• Ladle the soup into bowls, garnish with freshly chopped cilantro, and serve warm.

Creamier Soup Option:

• For a thicker texture, blend half or all of the soup in a stand blender, or (recommended) use an immersion blender to blend directly in the pot until the soup reaches your desired consistency.