Name: Tuscan Chickpea Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tuscan
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 (15 oz) cans 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 from a can (or 1/2 cup heavy cream; non-dairy options available); 2-3 cups fresh spinach; Salt and black pepper to taste; Fresh basil leaves for garnish

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Introduction

Tuscan Chickpea Soup is a comforting and hearty dish packed with rich flavors and creamy texture. It combines tender chickpeas, sundried tomatoes, and fresh spinach in a savory broth, perfect for a cozy meal any day of the week.

A white shallow bowl holds a creamy orange soup filled with round chickpeas and dark green spinach leaves spread evenly throughout. Sun-dried tomatoes add dark red accents, and fresh bright green basil leaves rest on top as a garnish. A thick slice of toasted bread with a golden crust leans on the side of the bowl, partly dipped in the soup. A silver spoon is placed inside the bowl on the right side, partially submerged in the soup. The bowl is set on a white marbled surface with a light texture visible beneath it. Photo taken with an iphone --ar 4:5 --v 7

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 (15 oz) cans 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 from a can OR 1/2 cup heavy cream
2-3 cups fresh spinach
Salt and black pepper to taste
Fresh basil leaves for garnish

Instructions

Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic, dried oregano, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
Step 2: Add the chickpeas and tomato paste to the pot. Pour in the vegetable broth and stir well. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes.
Step 3: Using an immersion blender or carefully with a regular blender, blend about half of the soup until smooth and creamy. This will thicken the soup while leaving some texture from the whole chickpeas.
Step 4: Stir in the chopped sundried tomatoes, lemon juice, coconut milk or cream, and fresh spinach. Simmer for an additional 5-10 minutes, until the spinach wilts and flavors meld. Season with salt and black pepper to taste.
Step 5: Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot with toasted bread if desired.

Tips & Variations

For a vegan option, use coconut milk and ensure your broth is vegetable-based.
Adjust red pepper flakes to control the spice level.
Try adding a splash of balsamic vinegar for a tangy depth.
Swap out spinach for kale or Swiss chard for a different leafy green twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A shallow white bowl filled with a creamy orange chickpea soup, showing three main layers: a top layer of whole light beige chickpeas and dark green spinach leaves, a middle layer of the smooth orange broth with visible spices and herbs, and a bottom layer with chunks of light yellow onions. A metal spoon rests in the bowl, scooping up chickpeas and spinach leaves. A thick slice of toasted bread with a crispy, golden-brown crust leans against the edge of the bowl, partially submerged in the soup. The bowl is held gently by a pair of bare hands on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you will need to soak and cook dried chickpeas beforehand. Using canned chickpeas is quicker and convenient without sacrificing flavor.

Is coconut milk necessary in the recipe?

No, coconut milk adds creaminess and a subtle richness, but you can substitute with heavy cream or a plant-based cream alternative depending on your preference.