Name: Creamy Chickpea Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1/4 cup vegetable broth or water (for sautéing, or 2 tbsp olive oil); 1 medium red onion, diced; 2 medium celery stalks, sliced; 6 medium garlic cloves, minced; 1 tbsp Italian seasonings; 1 tsp cumin; 1/4 tsp turmeric; 1/4 tsp ground cinnamon; 1 tsp crushed red pepper flakes; 1 bay leaf; 1/2 tsp salt; 1/4 tsp black pepper; 2 (14 oz) cans chickpeas, rinsed and drained; 2 (14 oz) cans green lentils, rinsed and drained; 4 cups vegetable broth; 2 cups water (or vegetable broth); 10 oz frozen spinach; 9 oz jar artichoke hearts (in water), roughly chopped; 14 oz can coconut milk; 1-2 tbsp fresh lemon juice (to taste)

Description

A rich, protein-packed creamy chickpea soup made with canned legumes and coconut milk, perfect for a comforting weekday meal.

Ingredients

Scale

1/4 cup vegetable broth or water (for sautéing, or 2 tbsp olive oil)
1 medium red onion, diced
2 medium celery stalks, sliced
6 medium garlic cloves, minced
1 tbsp Italian seasonings
1 tsp cumin
1/4 tsp turmeric
1/4 tsp ground cinnamon
1 tsp crushed red pepper flakes
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper
2 (14 oz) cans chickpeas, rinsed and drained
2 (14 oz) cans green lentils, rinsed and drained
4 cups vegetable broth
2 cups water (or vegetable broth)
10 oz frozen spinach
9 oz jar artichoke hearts (in water), roughly chopped
14 oz can coconut milk
1–2 tbsp fresh lemon juice (to taste)

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Instructions

In a 6-quart dutch oven (or large pot) over medium heat, sauté the diced red onion and celery in vegetable broth or oil until soft.
Add the minced garlic, Italian seasonings, ground cinnamon, turmeric, cumin, crushed red pepper flakes, bay leaf, salt, and black pepper. Stir and let it cook for 1 minute to toast the spices.
Add the lentils, chickpeas, vegetable broth, and water. Bring to a simmer and then reduce the heat to medium-low. Cook for 20 minutes.
Stir in the artichoke hearts, coconut milk, frozen spinach, and lemon juice. Let it cook for 5 more minutes or until the spinach has fully defrosted and is warmed through.
Remove the bay leaf and use an immersion blender to blend a little bit of the soup for thickness.
Taste and adjust salt and pepper if necessary. Garnish with crushed red pepper flakes and black pepper before serving.

Notes

Serve with warm crusty bread or a dollop of yogurt for added creaminess.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 6g
Sodium: 600mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 18g
Cholesterol: 0mg