Description
A comforting and nourishing soup combining chickpeas, vibrant greens, and creamy coconut milk, perfect for cozy dinners or lunch.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 cups fresh kale, chopped
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh basil for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the drained chickpeas and the diced tomatoes (with their juice) to the pot. Stir well to incorporate everything.
- Gradually add the vegetable broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes to blend the flavors.
- After simmering, pour in the coconut milk and stir well. Let it simmer for another 5 minutes, allowing the soup to become creamy.
- Add the chopped kale, Italian seasoning, red pepper flakes, salt, and pepper to taste. Cook for an additional 5 minutes to help the kale wilt nicely.
- Off the heat, stir in the juice of one lemon to brighten the flavors.
- Ladle the soup into bowls and garnish with fresh basil.
Notes
For a thicker soup, blend a portion before adding kale. Adjust seasoning to taste, especially before serving.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg