Description
Creamy Tuscan Chickpea Soup is a hearty and flavorful dish that combines the richness of coconut cream with the earthy flavors of chickpeas and kale. This comforting soup is perfect for a cozy night in or a gathering with friends.
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 Flavors:
- 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 the Vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until softened.
- Add Flavors: Stir in garlic, Italian seasoning, and red chili flakes. Cook briefly.
- Introduce Main Ingredients: Add tomato paste, chickpeas, potatoes, and vegetable stock. Simmer until potatoes are tender.
- Blend for Creaminess: Optionally, blend a portion of the soup for a creamier texture.
- Finish the Soup: Stir in coconut cream, sundried tomatoes, and kale. Simmer until kale is wilted.
- Adjust Seasoning and Serve: Season to taste and serve hot with crusty bread.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For a richer flavor, you can use full-fat coconut cream.
- Feel free to customize the soup with additional vegetables or herbs.
Nutrition
- Serving Size: 1
- Calories: 289
- Sugar: 31g
- Sodium: 676mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
