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A close-up overhead shot of a creamy Chickpea Curry with spinach and chili flakes, with a wooden spoon stirring the dish.

Creamy 'Marry Me' Chickpea Soup

This incredibly rich, creamy, and flavorful chickpea soup features sun-dried tomatoes, smoked paprika, and a touch of coconut milk, creating a comforting dish so good, it might just earn you a proposal!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Comfort Food, Mediterranean, Vegetarian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Aromatic Base
  • 2 tbsp Olive Oil
  • 1 Yellow Onion medium, finely chopped
  • 4 cloves Garlic minced
  • 1 Red Bell Pepper diced
  • 1/2 cup Sun-Dried Tomatoes packed in oil, drained and chopped
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes or to taste
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
The Heart of the Soup
  • 2 cans Chickpeas 15 oz each, rinsed and drained
  • 4 cups Vegetable Broth
  • 1 can Crushed Tomatoes 14.5 oz
For Creaminess and Finish
  • 1/2 cup Full-Fat Coconut Milk canned, or heavy cream for non-vegan
  • 2 tbsp Nutritional Yeast optional, for cheesy depth
  • 5 oz Fresh Spinach
  • 1/4 cup Fresh Basil chopped, for garnish (or fresh parsley)

Equipment

  • Large Dutch Oven or Pot
  • Cutting Board
  • Sharp Knife
  • Immersion blender (or stand blender)

Method
 

Sauté Aromatics
  1. Heat olive oil in a large Dutch oven or pot over medium heat. Add the finely chopped yellow onion and cook until softened, about 5-7 minutes.
  2. Stir in the minced garlic, diced red bell pepper, chopped sun-dried tomatoes, smoked paprika, dried oregano, and red pepper flakes. Cook for another 3-5 minutes until the bell pepper starts to soften and the spices are fragrant.
Simmer the Soup Base
  1. Add the rinsed and drained chickpeas, vegetable broth, and crushed tomatoes to the pot. Stir well to combine. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.
Create Creaminess
  1. Carefully remove about 2-3 cups of the soup mixture (mostly solids with some liquid) and transfer it to a separate bowl. Using an immersion blender (or carefully transferring to a stand blender), blend this portion until smooth and creamy. Return the blended mixture to the pot, stirring it into the remaining soup.
Finish and Serve
  1. Stir in the full-fat coconut milk (or heavy cream) and nutritional yeast (if using) into the soup. Add the fresh spinach and stir until it wilts, which should only take 1-2 minutes. Taste and adjust salt and pepper as needed.
  2. Ladle the 'Marry Me' Chickpea Soup into bowls. Garnish generously with fresh chopped basil or parsley before serving hot. Enjoy!

Notes

For an extra protein boost, feel free to add shredded cooked chicken or crumbled feta cheese (if not vegan) at the end. This soup stores well in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop.