Tuscan Chickpea Soup Recipe (Easy & Cozy Mediterranean Comfort)
There’s nothing like a big steaming bowl of Tuscan Chickpea Soup on a chilly evening. It’s creamy, tomato-rich, and bursting with Mediterranean flavors like sundried tomatoes, basil, and chickpeas. This is one of those simple one-pot recipes you’ll crave when you want warmth, comfort, and something wholesome without fuss.
Ingredients
- 2 cans chickpeas drained and rinsed or pre-cooked dried chickpeas
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional, to taste
- 4 cups low-sodium vegetable broth
- ⅓ cup sundried tomatoes in oil chopped
- Juice of half a lemon
- 1 cup full-fat coconut milk
- 3 cups fresh spinach
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Warm the olive oil in a large pot over medium heat. Sauté the onion until soft and translucent, about 3–4 minutes. Add garlic, oregano, and red pepper flakes, cooking just until fragrant.
- Stir in chickpeas and tomato paste, then pour in vegetable broth. Bring to a boil, reduce heat, and let simmer for 15 minutes.
- Use an immersion blender (or carefully transfer to a regular blender) to puree about one-third to one-half of the soup. This creates a creamy broth while leaving some chickpeas whole.
- Add sundried tomatoes, lemon juice, coconut milk, and spinach. Simmer another 5–10 minutes until spinach wilts and flavors meld. Season with salt and pepper.
- Ladle into bowls, garnish with fresh basil, and serve warm.
Notes
For a lighter version, swap full-fat coconut milk with lite coconut milk. Add extra veggies like mushrooms, zucchini, or red peppers. Skip the red pepper flakes if you don’t like spice or double them for a gentle kick. A sprinkle of Parmesan (regular or vegan) makes a great finishing touch.