Tuscan Chickpea Soup

From NaturalliePlantBased.com

Unclear what makes this specifically Tuscan and, based on my understanding of government bodies that protect the authenticity of tomatoes, they do not recognize this recipe. Never-the-less, the nutritional value remains unchanged.

Ingredients

  • 1 TBSP olive oil

  • 1 onion, finely chopped

  • 4 cloves garlic minced

  • 1 TSP dried oregano

  • 1 TSP red pepper flakes

  • 2 TBSP tomato paste

  • 30 oz canned chickpeas, drained and rinsed

  • 1L broth

  • 1/3 cup sundried tomatoes in oil, diced

  • Juice of 1/2 lemon

  • 1 cup full-fat coconut milk

  • 3 cups fresh spinach

  • Salt and black pepper to taste

  • Fresh basil leaves for garnish

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped 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.

  2. Add the chickpeas and tomato paste to the pot. Pour in the vegetable broth. Give it a good stir. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.

  3. Using an immersion blender or a regular blender, carefully blend about half of the soup until it's smooth and creamy. This will help thicken the soup while leaving some chickpeas intact for texture.

  4. Stir in the chopped sundried tomatoes, lemon juice, cup of coconut milk, and spinach. Simmer for an additional 5-10 minutes, allowing the flavors to meld together and the spinach to wilt. Season with salt and black pepper to taste.