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 cans (15 oz each) chickpeas, drained and rinsed
– 3 to 4 cups low-sodium vegetable broth
– 1/3 cup chopped sundried tomatoes in oil
– Juice of 1/2 lemon
– 1 cup full-fat coconut milk (or substitute 1/2 cup heavy cream or non-dairy alternative)
– 2 to 3 cups fresh spinach
– Salt and black pepper to taste
– Fresh basil leaves for garnish
Instructions
1-Gather and Prep Ingredients: Start with the basics: drain and rinse the chickpeas, dice the onion, mince the garlic, and wash the spinach. Measure out the broth and other items like tomato paste and herbs. This preparation takes about 5 minutes and sets the stage for success.
2-Heat and Sauté Aromatics: Warm the olive oil in a pot over medium heat. Add the onion and sauté until it turns translucent, about 3-4 minutes. Then mix in the garlic, oregano, and red pepper flakes, cooking for another 1-2 minutes until fragrant. This step builds a flavorful foundation for your soup.
3-Combine and Simmer: Stir in the chickpeas, tomato paste, and vegetable broth. Bring the mixture to a boil, then cover and simmer for 15 minutes. This allows the flavors to blend nicely. After simmering, carefully blend about one-third to one-half of the soup to achieve a creamy texture while keeping some chickpeas whole for bite.
4-Finish and Serve: Add the sundried tomatoes, lemon juice, coconut milk, and spinach, then simmer for 5-10 minutes until the spinach wilts. Season with salt and pepper to taste. Garnish with fresh basil before serving. The total time is around 30 minutes, making it ideal for weeknights.