5.0
(114)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic, dried oregano, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
Step 2
Add the chickpeas and tomato paste to the pot. Pour in the vegetable broth. Give it a good stir. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
Step 3
Using an immersion blender or a regular blender, carefully blend about half of the soup until it's smooth and creamy. This will help thicken the soup while leaving some chickpeas intact for texture.
Step 4
Stir in the chopped sundried tomatoes, lemon juice, cup of coconut milk, and spinach. Simmer for an additional 5-10 minutes, allowing the flavors to meld together and the spinach to wilt. Season with salt and black pepper to taste.
Step 5
Ladle the Tuscan Chickpea Soup into bowls. Garnish with fresh basil leaves. Serve with toasted bread.
Your folders
pritikin.com
5.0
(6)
70 minutes
Your folders
visitsouthernspain.com
4.6
(9)
1 hours, 30 minutes
Your folders
foodnetwork.com
4.4
(26)
20 minutes
Your folders
leitesculinaria.com
5.0
(1)
105 minutes
Your folders
bhg.com
4.2
(109)
Your folders
italianfoodforever.com
2 hours
Your folders
cookidoo.com.au
30 minutes
Your folders
cookidoo.com.au
40 minutes
Your folders
puravidamoms.com
4.8
(4)
25 minutes
Your folders
eatwithclarity.com
5.0
(18)
20 minutes
Your folders
coles.com.au
50 minutes
Your folders
karenskitchenstories.com
1 hours, 30 minutes
Your folders
sipandfeast.com
4.9
(20)
45 minutes
Your folders
lordbyronskitchen.com
3.1
(44)
Your folders
simplyrecipes.com
Your folders
thewanderlustkitchen.com
4.5
(528)
25 minutes
Your folders
12tomatoes.com
4.6
(8)
25 minutes
Your folders
asimplepalate.com
5.0
(13)
45 minutes
Your folders
makingthymeforhealth.com
5.0
(6)
15