Creamy Chickpea Soup
Creamy Chickpea Soup
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, small, finely chopped
- 2 garlic, cloves, crushed
- 1 teaspoon dried oregano
- 1/2 teaspoon chilli flakes
- 1/2 cup sun-dried tomatoes, thinly sliced
- 1 1/2 cups vegetable stock
- 1 can chopped tomatoes, 14.5 ounce
- 1 can chickpeas, 15 ounce, rinsed, drained
- 1/2 cup thickened cream
- 1/2 cup baby spinach leaves
- 1/2 cup basil leaves, chopped
- 1 Parmesan cheese, freshly grated, to serve
- 1 crusty bread, to serve
Instructions
- 1
Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the finely chopped brown onion and cook for 3 to 4 minutes until softened. Add the crushed garlic, dried oregano, and chilli flakes. Cook for 1 minute more until fragrant.
⏱️ 5 min
- 2
Stir in the thinly sliced sun-dried tomatoes, vegetable stock, and canned chopped tomatoes. Bring the mixture to a simmer.
⏱️ 3 min
- 3
Add the rinsed and drained chickpeas to the saucepan. Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
⏱️ 10 min
- 4
Stir in the thickened cream, baby spinach leaves, and chopped basil leaves. Cook for 1 to 2 minutes until the spinach has wilted.
⏱️ 2 min
- 5
Ladle the creamy chickpea soup into bowls. Serve immediately with freshly grated Parmesan cheese and crusty bread on the side.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chickpea Soup
- 1 tablespoon olive oil
- 1 brown onion, small, finely chopped
- 2 garlic, cloves, crushed
- 1 teaspoon dried oregano
- 1/2 teaspoon chilli flakes
- 1/2 cup sun-dried tomatoes, thinly sliced
- 1 1/2 cups vegetable stock
- 1 can chopped tomatoes, 14.5 ounce
- 1 can chickpeas, 15 ounce, rinsed, drained
- 1/2 cup thickened cream
- 1/2 cup baby spinach leaves
- 1/2 cup basil leaves, chopped
- 1 Parmesan cheese, freshly grated, to serve
- 1 crusty bread, to serve
Instructions
- 1
Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the finely chopped brown onion and cook for 3 to 4 minutes until softened. Add the crushed garlic, dried oregano, and chilli flakes. Cook for 1 minute more until fragrant.
⏱️ 5 min - 2
Stir in the thinly sliced sun-dried tomatoes, vegetable stock, and canned chopped tomatoes. Bring the mixture to a simmer.
⏱️ 3 min - 3
Add the rinsed and drained chickpeas to the saucepan. Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
⏱️ 10 min - 4
Stir in the thickened cream, baby spinach leaves, and chopped basil leaves. Cook for 1 to 2 minutes until the spinach has wilted.
⏱️ 2 min - 5
Ladle the creamy chickpea soup into bowls. Serve immediately with freshly grated Parmesan cheese and crusty bread on the side.