1-Gather and Sauté: First, heat 1-2 tablespoons of olive oil in a large pot over medium heat. Sauté the diced onion until translucent, about 3-4 minutes, then add the minced garlic, dried oregano, and red pepper flakes. Cook for 1-2 minutes until fragrant, building a savory base for your soup.

2-Gather and Sauté: Next, add the canned chickpeas and 1-2 tablespoons of tomato paste to the pot. Pour in 4 cups of low-sodium vegetable broth, stir well, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. This step lets the flavors meld and the chickpeas soften.

3-Blend and Finish: After simmering, blend one-third to one-half of the soup using an immersion blender or regular blender until smooth, then stir it back into the pot for a creamy texture. If you don’t have an immersion blender, carefully transfer the portion to a regular blender and blend it, as mentioned in our FAQs for safety tips.

4-Blend and Finish: Stir in the chopped sundried tomatoes, 1 tablespoon of lemon juice, ½ cup of full-fat coconut milk, and 2-3 cups of chopped fresh spinach. Simmer for 5-10 minutes until the spinach wilts and the flavors combine. Season with salt and black pepper to taste, and garnish with about ¼ cup of chopped fresh basil leaves before serving.