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When it comes to comfort food, few dishes can compete with a warm bowl of soup. Creamy Tomato Chickpea Soup stands out as a deliciously hearty option that satisfies the soul and nourishes the body. This recipe is not just a delightful blend of flavors; it's a wholesome meal that can be enjoyed year-round. Whether you're seeking a comforting dish on a chilly evening or a light yet filling lunch, this soup has you covered.

Creamy Tomato Chickpea Soup

Indulge in the comforting deliciousness of Creamy Tomato Chickpea Soup, a perfect dish for any season! This hearty recipe is easy to make with just a handful of wholesome ingredients like chickpeas and tomatoes, packed with nutrients and flavor. Ideal for vegan and gluten-free diets, it’s a versatile meal that can cater to everyone's tastes. Enjoy it warm for lunch or dinner, and savor the rich, creamy texture paired with fresh herbs or crusty bread.
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (28 oz) crushed tomatoes

1 medium onion, diced

3 cloves garlic, minced

2 cups vegetable broth

1 cup coconut milk

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon red pepper flakes (adjust for spice preference)

Salt and pepper to taste

Fresh basil or parsley, for garnish

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add Spices: Sprinkle in the ground cumin, smoked paprika, and red pepper flakes. Stir for 30 seconds, allowing the spices to bloom in the oil.

      Combine Tomatoes and Chickpeas: Pour in the crushed tomatoes and stir. Add the drained chickpeas, mixing everything well.

        Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 15-20 minutes to let the flavors meld.

          Blend for Creaminess: Using an immersion blender, blend the soup until smooth. (Alternatively, transfer to a blender in batches and blend until smooth — just be cautious with hot liquids!)

            Stir in Coconut Milk: Return the blended soup to the pot if using a stand blender. Stir in the coconut milk and heat through. Season with salt and pepper to taste.

              Serve: Ladle the creamy tomato chickpea soup into bowls and garnish with fresh basil or parsley for a pop of color and flavor.

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