Chickpea Soup

From the internet

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, small, minced
• 3 cloves garlic, minced
• 3/2 tbsp tomato paste
• 1/2 cup sun dried tomatoes
• 1 tsp Italian seasoning
• 1/2 tsp red chili flakes
• 1 tsp salt
• 1 cup vegetable broth
• 1/2 cup heavy whipping cream
• 30 oz canned chickpeas, 2 cans, drained and rinsed
• 1 handful spinach or basil, torn

Steps

1. In a pan over medium heat, add the oil, onion and garlic. Saute until fragrant, approximately 5 minutes. 
2. Next, add the sun dried tomatoes, tomato paste, Italian seasoning, chili flakes and salt. Saute until fragrant, approximately 3 minutes. 
3. Add the vegetable broth and coconut milk and stir until a sauce is formed. Stir in the chickpeas and cover and cook for an additional 2 to 3 minutes. 
4. Finish with a handful of fresh spinach or basil and enjoy with toasted bread, rice or pasta, as desired. 
5. Storage: Store in a sealed container in the fridge for up to 4 days.

Notes

• Sub whipping cream for cashew cream or soy cream, or even coconut milk!
• Sub spinach for kale, chard, or arugula for variety.