Description
A delightful and nutritious soup combining chickpeas, sundried tomatoes, and cozy Italian flavors, perfect for a light lunch or dinner.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 cup sundried tomatoes, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh herbs (like parsley) for garnish
- Toasted bread for serving
Instructions
- Sauté the onion and garlic: Start by heating a large pot over medium heat. Once hot, add the diced onion and minced garlic. Stir occasionally until the onion is translucent, which should take about 3-5 minutes.
- Add sundried tomatoes and chickpeas: Toss in the chopped sundried tomatoes along with the drained and rinsed chickpeas. Stir them together for a few minutes.
- Pour in liquid ingredients: Add the vegetable broth and coconut milk along with the dried oregano and basil. Stir well to combine.
- Bring to a boil: Increase the heat to allow the soup to come to a boil, then reduce heat and let it simmer for about 20 minutes.
- Season the soup: After 20 minutes, taste the soup and add salt and pepper to your preference.
- Serve hot: Ladle the soup into bowls, garnish with fresh herbs and serve with toasted bread.
Notes
For a creamier texture, consider blending part of the soup. Customize with fresh herbs or your choice of broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, vegetarian, Italian, chickpeas, healthy eating, easy recipes