My chickpea soup gets its creamy body from full-fat coconut milk and a quick mash of some of the chickpeas right in the pot. Smoked paprika, sun-dried tomatoes, oregano and a splash of balsamic give it a smoky, tangy, Tuscan-style flavor, with spinach or kale stirred in at the end. It all comes together in one pot in about 40 minutes.
The Leftover Jar of Sun-Dried Tomatoes That Started It
This soup was born out of a leftover jar of sun-dried tomatoes in my fridge and the realization that it had been a while since I’d developed a new soup for the blog. I love smoky flavors, and I always have plenty of chickpeas on hand (they’re also the base of my hot honey tahini chickpea crunch salad), so I got to testing.
My first few versions didn’t have any coconut milk. Once I started adding it, I ended up loving the creamiest version most, and that’s the one you’ll find here. It’s a creamy, comforting bowl of soup that’s easy to make, and it makes really tasty leftovers. Sometimes I eat it as is, and other times I add a sprinkle of parmesan with some garlic bread on the side.
Ingredients Worth a Second Look
A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.
Keeping It Thick, Creamy and Well-Seasoned
- If your pot is still very hot from cooking the onion, turn the heat down slightly before adding the garlic. Garlic can go from golden to burnt quickly, and burnt garlic will make the whole soup taste bitter.
- Canned coconut milk often separates into a thick layer of cream on top and thin liquid underneath. Shake the can well or whisk it in a bowl before pouring it in so it blends evenly into the soup instead of leaving clumps.
- If the chickpeas are too firm to mash easily, scoop a ladleful into a bowl, mash it with a fork and stir it back into the pot.
- Use a pot that holds at least 4 quarts. The soup comes out to roughly 10 cups, and you’ll want extra room for mashing without splashing.
- When reheating leftovers in the microwave, stir halfway through. Coconut milk can separate if it heats unevenly.
What I Like With It
- Enjoy it as is, finished with fresh basil, a swirl of coconut milk and a pinch of red pepper flakes.
- Sprinkle with vegetarian parmesan (traditional Parmigiano-Reggiano is made with animal rennet, so look for one labeled vegetarian if necessary!) or vegan parmesan.
- Serve alongside focaccia or garlic bread for dunking.
- Pack the leftovers for lunch!
Storing and Reheating Leftovers
Store leftover Tuscan chickpea soup in an airtight container in the refrigerator for up to 4 days. The soup thickens as it sits, so add a splash of broth when reheating and warm it gently on the stove to keep the coconut milk from separating.
More Tasty Soups to Enjoy
Creamy Smoky Chickpea Soup with Sun-Dried Tomatoes
Ingredients
- 2 tablespoons oil from a jar of sun-dried tomatoes or extra virgin olive oil
- 1 medium yellow onion finely diced
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- ⅓ cup oil-packed sun-dried tomatoes drained and thinly sliced
- 1½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 2 15-ounce cans chickpeas drained and rinsed; also known as garbanzo beans
- 3 cups vegetable broth
- 1 13.5-ounce can full-fat coconut milk
- 1 cup frozen chopped kale or spinach
- 1 tablespoon balsamic vinegar my secret ingredient!
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- Fresh basil for serving
Method
- Heat the sun-dried tomato oil in a large pot over medium heat. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened and lightly golden.
- Add the garlic and tomato paste. Cook for about 2 minutes, stirring frequently, until the tomato paste darkens slightly and begins sticking to the bottom of the pot.
- Stir in the sun-dried tomatoes, paprika, oregano and red pepper flakes. Cook for 30 seconds, or until fragrant.
- Add the chickpeas and broth. Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
- Use a potato masher or the back of a wooden spoon to mash roughly one-quarter of the chickpeas directly in the pot. Leave the rest whole.
- Stir in the coconut milk and frozen greens. Simmer gently for another 5 minutes, or until the greens are warm and wilted.
- Remove from the heat and stir in the balsamic vinegar, salt and pepper. Taste and add more salt if needed.
- Ladle into bowls, garnish with fresh basil, and enjoy!
Notes
- Use full-fat canned coconut milk for the creamiest consistency. Refrigerated coconut milk is too thin.
- The soup will thicken as it rests. Add a splash of broth when reheating if necessary.
- Add the balsamic at the end so its sweet, tangy flavor remains noticeable.
- Start conservatively with salt because broth and sun-dried tomatoes can both be quite salty depending on the brand. Add more salt to taste as needed.
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
