Creamy Tuscan Chickpea Soup
If you love “Marry Me Chicken” type dishes, you have to try this vegan Creamy Tuscan Chickpea Soup! It’s quick, easy, and flavorful thanks to sun-dried tomatoes and a little coconut milk. Pair it with crusty bread for the ultimate comfort meal!
Some people often have frozen meat defrosting in their kitchen. I also prep my proteins–I’m almost constantly cooking batches of beans in my Instant Pot. One day I had a whole batch of chickpeas cooked up, so even though I had a different plan for dinner, it only made sense to change my plans to use the chickpeas I had available. I have a lot of chickpea recipes to choose from (just see the bottom of this post!), but I decided to create something new. Here is “Marry Me Chickpeas” but soup version!
Anything “Marry Me” refers to the amazing combination of cream and sundried tomatoes. It’s supposedly so good it will make you want to marry whoever made it. Here, instead of cream and chicken, we’re using coconut milk and chickpeas. You can use other beans you have though–white beans or pink peans would be the most natural substitute in my opinion.
How to Make Vegan Creamy Tuscan Chickpea Soup
First, you just need to saute the chopped onion. The onion is the only thing you need to chop for this recipe!
Next, add the garlic, tomato paste, and spices.
Then, add vegetable broth, chopped sundried tomatoes (you can use dry ones or the tomatoes packed in oil that come in a jar) and the chickpeas. Let this simmer for the flavors to meld a bit.
Last, add the coconut milk for creaminess. Swirl in some lemon juice for brightness and some kale or spinach (I use a bag of pre-chopped kale and just sort through to remove any tough stems) to add greens in a delicious way. The greens wilt in the hot liquid and become tender.
Taste and adjust salt or seasonings, and you’re done!
If you want to make a bread to go with it, I suggest some crusty sourdough or artisan bread, or homemade vegan whole wheat naan!
Can I freeze the soup?
Yes, you can freeze it. To avoid the coconut milk becoming grainy, cool the soup completely before freezing it. It will keep in the freezer for about 3 months.
Is this Creamy Tuscan Chickpea Soup Gluten-Free?
Absolutely, it is naturally gluten-free!
What is the difference between Garbanzo Beans and Chickpeas?
Nothing! Garbanzo Beans and Chickpeas are the same thing. I tend to call them chickpeas because it’s a cuter name I guess?
What Else Can I Make With Chickpeas?
Oh I’m so glad you asked! Chickpeas are one of my favorite ingredients and I use them a lot. They are so versatile and extremely healthy because of their plentiful fiber, protein, manganese, folate, iron and zinc. They are a hardier bean that doesn’t get mushy as easily as some others.
I put chickpeas in bowls, soups, tacos, burger patties, and desserts!
Sweet Potato Chickpea Rice Bowl
Ninja Creami Chickpea Ice Cream (you have to try it—trust me on this one!!)
Curried Chickpea Salad Sandwiches
Creamy Tuscan Chickpea Soup
Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning (or 1 tsp oregano, 1 tsp basil)
- 1 teaspoon smoked paprika
- 1/4 tsp red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 2 15-oz cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
- 4 cups low-sodium vegetable broth I use Better than Bouillon vegetable base
- 1/3 cup sun-dried tomatoes, chopped either in oil or dry
- 1/2 lemon, juiced
- 1 cup coconut milk from a can (light or full-fat) about half the can
- 2-3 cups spinach or chopped kale
Instructions
- In a large pot, saute the onion, adding a splash of water when the bottom starts to brown. Cook 3-4 minutes.
- Add garlic, tomato paste, Italian seasoning, smoked paprika, salt and pepper. Cook 2 minutes more until fragrant.
- Add the vegetable broth, chopped sundried tomatoes, and chickpeas. Stir well, scraping bottom of the pot. Let simmer 10 minutes for flavors to develop.
- You can partially blend the soup at this point to make it thicker if you want, or just mash some chickpeas against the side of the pot with a fork. Add coconut millk, lemon juice, and kale or spinach. Simmer an additional 5 minutes. Taste and add additional salt or pepper to taste.
- Ladle the soup into bowls and serve with toasted bread.
Notes
Nutrition
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