heart-healthy tomato chickpea soup
Author: 
Cuisine: Italian
Serves: 8-10
 
Ingredients
For Roasted Chickpeas:
  • 1½ cups chickpeas, soaked and rinsed (or 1 can low-sodium chickpeas, rinsed)
  • 1 tbsp avocado oil or melted ghee
  • ½ tsp salt
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp chili powder
  • salt and pepper to taste
For Soup:
  • 2 tbsp avocado oil, or ghee
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 cans chopped fire-roasted tomatoes (I like Muir Glen, an organic and BPA-free brand)
  • 3 cups vegetable broth
  • 1½ cups chickpeas, soaked and rinsed (or 1 can low-sodium chickpeas, rinsed)
  • 4 tbsp butter
  • 1 cup coconut milk
  • 1 tbsp lemon juice
  • salt and pepper to taste
Instructions
  1. Preheat oven to 400°. Mix chickpeas with oil and spices and roast in oven for about 30 minutes, until golden and crispy, stirring halfway.
  2. Meanwhile, heat oil in large saucepan on medium. Add celery, carrots, onion, and garlic, and cook 10 minutes.
  3. Lower heat to a simmer and add tomatoes, broth, chickpeas, and butter and let simmer for about 20 minutes.
  4. Add coconut milk and lemon juice. Puree until smooth with an immersion blender (or CAREFULLY in a regular blender with a little venting or it will explode all over you) and season to taste. Plate and garnish with roasted chickpeas and fresh or dried basil.
Recipe by good witch kitchen | holistic nutritionist at https://www.goodwitchkitchen.net/tomato-chickpea-soup/