Ingredients
Scale
- 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 15 oz canned chickpeas (drained and rinsed)
- 3–4 cups low sodium vegetable broth
- 1/3 cup sundried tomatoes in oil (chopped)
- Juice of 1/2 lemon
- 1 cup full-fat coconut milk (or non-dairy cream)
- 2–3 cups fresh spinach
- Salt and black pepper to taste
- Fresh basil leaves (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent (about 3–4 minutes). Add minced garlic, dried oregano, and red pepper flakes; cook until fragrant (1–2 minutes).
- Stir in chickpeas and tomato paste, then pour in vegetable broth. Bring to a boil, then lower heat to simmer for 15 minutes.
- Blend half the soup using an immersion blender for a creamy consistency while keeping some chickpeas whole.
- Mix in chopped sun-dried tomatoes, lemon juice, coconut milk, and fresh spinach. Simmer for an additional 5–10 minutes until spinach wilts. Season with salt and black pepper to taste.
- Serve hot garnished with fresh basil leaves.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg