Creamy Tuscan Chickpea Soup
A delicious and hearty soup packed with flavor, nutrients, and a creamy texture, perfect for a healthy lunch or dinner.
Ingredients
Main ingredients
- 2 cans chickpeas, drained and rinsed
- 1 tablespoon olive oil For sautéing
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk Can substitute with almond milk for a variation
- 1 cup spinach Fresh spinach recommended
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper
- 1 Juice of 1 lemon
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the chickpeas, vegetable broth, coconut milk, oregano, and basil. Bring to a simmer and cook for about 10 minutes.
- Add the spinach and cook until wilted.
- Season with salt, pepper, and lemon juice.
- Serve hot in bowls.
Notes
For a spicier kick, add some red pepper flakes when cooking the garlic. You can also add other vegetables like carrots or zucchini for added nutrition. If you have leftovers, let the soup cool down to room temperature before storing it in an airtight container in the refrigerator for up to 3-4 days or freeze it.