Description
This Creamy Tuscan Chickpea Soup is a hearty and flavorful vegetarian dish featuring tender chickpeas, nutrient-rich kale, and a creamy coconut base. Infused with Italian herbs, sundried tomatoes, and a hint of chili flakes, this comforting soup is perfect for a wholesome meal that’s easy to prepare and packed with nutrients.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, diced
- 2 medium carrots, diced
- 3-4 celery stalks, diced
- 2 large garlic cloves, finely chopped
- ½ lb (225 g) potatoes, peeled and cubed
- 2 cups (75 g) black kale (cavolo nero)
- ½ cup (30 g) sundried tomatoes
Pantry & Seasonings
- 1 tablespoon olive oil
- ½ tablespoon Italian seasoning
- ¼ teaspoon red chili flakes
- 2 tablespoons tomato paste
- 2 cans (14 oz / 400 g each) chickpeas, drained and rinsed
- 5 cups (1.25 liter) vegetable stock
- 1 cup (250 ml) coconut cream
- Salt and freshly ground black pepper to taste
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking until softened and fragrant, about 5-7 minutes.
- Add seasonings and main ingredients: Stir in finely chopped garlic, Italian seasoning, red chili flakes, and tomato paste. Mix well to combine, then add the drained chickpeas, cubed potatoes, and vegetable stock.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to a gentle simmer. Cook uncovered until the potatoes are tender, approximately 20 minutes.
- Blend for creaminess (optional): For a smoother texture, carefully blend about half the soup using an immersion blender or by transferring to a blender. Return blended portion to the pot and stir thoroughly.
- Finish the soup: Stir in the coconut cream, sundried tomatoes, and black kale. Continue simmering until the kale is wilted and tender, about 3-5 minutes. Season with salt and freshly ground black pepper to taste.
Notes
- You can substitute black kale with regular kale or spinach if unavailable.
- Blending part of the soup creates a thicker, creamier consistency but is optional.
- Adjust red chili flakes to your preferred spice level or omit for a milder soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- For a non-vegetarian version, vegetable stock can be replaced with chicken stock.
