Description
This Creamy Tuscan Chickpea Soup is a hearty and flavorful dish that is perfect for a cozy night in. Packed with veggies, chickpeas, and creamy coconut, this soup is sure to satisfy your comfort food cravings.
Ingredients
Units
Scale
Vegetable Base:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 3–4 celery stalks, diced
- 2 large garlic cloves, finely chopped
Seasonings and Flavorings:
- 1/2 tablespoon Italian seasoning
- 1/4 teaspoon red chili flakes
- 2 tablespoons tomato paste
Main Ingredients:
- 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
- 1/2 lb (225 g) potatoes, peeled and cubed
- 5 cups (1.25 liter) vegetable stock
- 1 cup (250 ml) coconut cream
- 1/2 cup (30 g) sundried tomatoes
- 2 cups (75 g) black kale (cavolo nero)
Seasoning:
- Salt and freshly ground black pepper to taste
Instructions
- Saute Vegetables: Heat olive oil in a large pot. Add onion, carrots, and celery. Cook until softened.
- Add Flavorings: Stir in garlic, Italian seasoning, and chili flakes. Cook for a minute.
- Combine Ingredients: Add tomato paste, chickpeas, potatoes, and vegetable stock. Simmer until potatoes are tender.
- Blend(Optional): For creamier consistency, blend a portion of the soup and return to pot.
- Final Touch: Stir in coconut cream, sundried tomatoes, and kale. Simmer until kale is wilted.
- Season and Serve: Adjust seasoning and serve hot with crusty bread.
Notes
- You can customize the soup by adding other vegetables like spinach or zucchini.
- For a protein boost, add cooked quinoa or shredded chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
