Marry Me Chickpea Soup
Ingredients
▢2 Tbsp unsalted butter, 28 g
▢4 cloves garlic, minced
▢½ tsp each salt, oregano, crushed red pepper flakes
▢¼ tsp ground black pepper
▢½ cup sun-dried tomatoes, roughly chopped
▢1 cup vegetable broth, 236 mL
▢2 15-oz cans chickpeas, drained, 425 g cans
▢1 cup heavy cream, can sub half-and-half
▢½ cup grated parmesan
▢2 Tbsp chopped fresh basil
Instructions
Flavor Base: Heat 2 Tbsp unsalted butter, 4 cloves garlic, ½ tsp each salt, oregano,
crushed red pepper flakes, and ¼ tsp ground black pepper in a large saute pan or pot
over medium heat. Cook for about 2 minutes, until garlic is fragrant.
Garlic and butter in a pan.
Fillings: Stir in ½ cup sun-dried tomatoes, 1 cup vegetable broth, and 2 15-oz cans
chickpeas. Continue cooking on medium, uncovered, for 5 minutes.
Chickpeas and sun dried tomatoes in a pan.
Finish: Remove from heat. Stir in 1 cup heavy cream ½ cup grated parmesan, and 2 Tbsp
chopped fresh basil. Serve warm with crusty bread.