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Once your sautéed vegetables are ready, it’s time to blend the crushed tomatoes and chickpeas, which are the heart of this creamy soup. Begin by adding the canned crushed tomatoes and drained chickpeas to your pot. The key here is to ensure an even mix to achieve a balanced flavor profile throughout the soup. Using an immersion blender, carefully blend the mixture until smooth. If you prefer a chunkier texture, you can pulse it a few times instead of blending it completely.

Creamy Tomato Chickpea Soup

Discover the ultimate comfort food with creamy tomato chickpea soup! This easy-to-make recipe combines rich tomatoes and protein-packed chickpeas to create a delicious, nourishing meal perfect for any occasion. With simple ingredients like coconut milk for creaminess and aromatic spices for flavor, this soup is ideal for weeknight dinners or cozy weekends. Nourish your body and warm your soul with every spoonful of this delightful dish!
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Ingredients
  

1 can (15 oz) chickpeas, thoroughly drained and rinsed

1 can (28 oz) crushed tomatoes

1 medium onion, finely diced

3 cloves garlic, minced

2 cups vegetable broth

1 cup full-fat coconut milk

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon red pepper flakes (adjust according to your spice preference)

Salt and freshly ground black pepper, to taste

Fresh basil or parsley leaves, for garnish

Instructions
 

Sauté the Aromatics: In a large, heavy-bottomed pot, warm the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until the onions become soft and translucent. Incorporate the minced garlic and continue to cook for an additional minute, stirring frequently, until the garlic is fragrant but not browned.

    Add Spices: Add the ground cumin, smoked paprika, and red pepper flakes to the pot. Stir the spices continuously for about 30 seconds, allowing their rich aromas to release and bloom into the oil.

      Combine Tomatoes and Chickpeas: Pour the crushed tomatoes into the pot, stirring well to combine. Then, add the rinsed chickpeas, folding them into the tomato mixture until everything is evenly mixed.

        Add Broth and Simmer: Carefully pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and allow it to simmer uncovered for approximately 15-20 minutes, enabling the flavors to meld beautifully.

          Blend for Creaminess: After simmering, use an immersion blender to blend the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender and blend until smooth—remember to allow some steam to escape from the lid to prevent splattering!

            Stir in Coconut Milk: Return the blended soup to the pot if you used a countertop blender. Stir in the coconut milk thoroughly and let it heat through for a few minutes. Taste and adjust the seasoning with salt and freshly ground black pepper.

              Serve: Ladle the luscious, creamy tomato chickpea soup into serving bowls. Finish by garnishing with fresh basil or parsley leaves for a vibrant touch and an added burst of flavor.

                Prep Time, Total Time, Servings: 10 minutes | 35 minutes | Serves 4

                  - Presentation Tips: For an appealing presentation, consider drizzling a swirl of coconut milk on top and adding a sprinkle of red pepper flakes for color before serving.