heart-healthy tomato chickpea soup
Try this heart-healthy tomato chickpea soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 4 cloves garlic minced
- 2 stalks celery diced
- salt and pepper to taste
- 1/2 tsp salt
- 2 carrots, diced
- 1 cup coconut milk
- 1/2 tsp dried basil
- 1 large onion diced
- 4 tbsp butter
- 1/2 tsp dried oregano
- 3 cups vegetable broth
- 1/4 tsp chili powder
- 1 1/2 cups chickpeas soaked and rinsed (or 1 can low-sodium c rinsed)
- 1 tbsp grapeseed oil or melted ghee
- 2 tbsp grapeseed oil or ghee
- 2 cans chopped fire-roasted tomatoes (i like muir glen an organic and bpa-free brand)
- 1 1/2 cups chickpeas soaked and rinsed (or 1 can low-sodium c rinsed)
- Carbohydrate 7.5724802287659 g
- Cholesterol 15.2515625065405 mg
- Fat 15.2818924762975 g
- Fiber 1.20903887762775 g
- Protein 1.30368032209814 g
- Saturated Fat 9.33976002122415 g
- Serving Size 1 1 -10 (182g)
- Sodium 284.146532701887 mg
- Sugar 6.36344135113815 g
- Trans Fat 0.940765043182795 g
- Calories 165 calories
Preheat oven to 400°. Mix chickpeas with oil and spices and roast in oven for about 30 minutes, until golden and crispy, stirring halfway.Meanwhile, heat oil in large saucepan on medium. Add celery, carrots, onion, and garlic, and cook 10 minutes.Lower heat to a simmer and add tomatoes, broth, chickpeas, and butter and let simmer for about 20 minutes.Add coconut milk. Puree until smooth with an immersion blender (or CAREFULLY in a regular blender with a little venting or it will explode all over you). Plate and garnish with roasted chickpeas and fresh or dried basil.
