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 tbsp 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 from a can
- 2–3 cups fresh spinach
- Salt and black pepper to taste
- Fresh basil leaves (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion until translucent (3-4 minutes). Add garlic, oregano, and red pepper flakes; cook until fragrant (1-2 minutes).
- Stir in chickpeas and tomato paste, then add vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Blend half the soup using an immersion blender until smooth; leave some chickpeas intact for texture.
- Stir in sun-dried tomatoes, lemon juice, coconut milk, and spinach. Simmer for an additional 5-10 minutes until spinach wilts. Season with salt and pepper.
- Serve hot, garnished with fresh basil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg