Easy Chickpea Soup
This warming chickpea soup is perfect for a chilly day, filled with wonderful flavors and heartwarming comfort. A great choice for family gatherings!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes adjust to your spice level
- 2 tablespoons tomato paste
- 2 cans chickpeas, drained and rinsed 15 oz each
- 4 cups low-sodium vegetable broth
- 1/3 cup oil-packed sundried tomatoes, chopped
- 1/2 lemon, juiced
- 1 cup canned full-fat coconut milk
- 3 cups fresh spinach
- salt and pepper to taste
- fresh basil leaves for garnish
Instructions
- In a large pot, warm the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic, dried oregano, and red pepper flakes. Cook for 1-2 minutes until fragrant.
- Stir in the chickpeas and tomato paste, then pour in the vegetable broth. Mix well and bring to a gentle boil.
- Lower the heat, cover, and simmer for 15 minutes.
- Blend half of the soup for a creamy texture while keeping some chickpeas whole.
- Add the sundried tomatoes, lemon juice, coconut milk, and fresh spinach. Simmer for 5-10 minutes until the spinach wilts.
- Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves.