Description
This creamy Chickpea Soup is a hearty and flavorful meal perfect for any season. Featuring wholesome chickpeas, sundried tomatoes, and fresh spinach, it combines Mediterranean-inspired ingredients with a rich coconut milk base, creating a comforting and nutritious dish. The soup is partially blended for a smooth yet textured consistency, enhanced with aromatic garlic, oregano, and a touch of red pepper flakes for subtle heat.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons tomato paste
- 2 (15 oz) cans chickpeas, drained and rinsed
- 3-4 cups low sodium vegetable broth
- 1/3 cup sundried tomatoes in oil, chopped
- Juice of 1/2 lemon
- 1 cup full-fat coconut milk from a can (or 1/2 cup heavy cream or non-dairy alternative)
- 2-3 cups fresh spinach
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic, dried oregano, and red pepper flakes, cooking another 1-2 minutes until fragrant.
- Add Chickpeas and Broth: Stir in chickpeas and tomato paste. Pour in the vegetable broth, stir well, then bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes to meld flavors.
- Blend Soup: Use an immersion blender or carefully transfer half the soup to a regular blender. Blend until smooth and creamy, then return it to the pot to thicken the soup while retaining some chickpea texture.
- Finish Soup: Stir in chopped sundried tomatoes, lemon juice, coconut milk, and fresh spinach. Simmer for an additional 5-10 minutes until spinach wilts and flavors combine. Season with salt and black pepper to taste.
- Serve: Ladle soup into bowls, garnish with fresh basil leaves, and serve with toasted bread for a complete meal.
Notes
- You can adjust the red pepper flakes to control the spice level based on your preference.
- Using full-fat coconut milk gives the soup a rich texture; substitute with heavy cream or a dairy-free alternative if desired.
- Sundried tomatoes in oil contribute a deep umami flavor; be sure to chop them finely for even distribution.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- For a smoother soup, blend more than half, or leave more chickpeas whole for extra texture.
