Creamy Tomato Chickpea Soup
This is one of my favorite recipes from my most recent cookbook “Let Them Eat Dirt.” I don’t usually post recipes from the book online because I really do want folks to buy the book! It’s a book loaded with simple, creative and nourishing recipes that are perfect for all ages of your growing family. With that being said, I’m going to share this recipe because it’s wintertime and we’ve been making this almost weekly. My girls absolutely love this soup and I love how simple and healthy it is. It’s loaded with antioxidants from the tomatoes, fiber and protein from the chickpeas, and a single date for added sweetness. Most tomato soups call for adding sugar to help balance out the acidity of the tomatoes however, the date does the same thing with a more balanced and healthy twist.
Serve this soup with a grilled cheese sandwich or a simple piece of toast with melted cheese. We like using a star cookie cutter for added cuteness!
Happy soup season everyone!
Creamy Tomato Chickpea Soup
PREP TIME: 15 minutes COOK TIME: 25 MINUTES SERVES: 4-6
2 Tablespoons ghee or unsalted butter
1 large yellow onion, finely chopped
3 cloves of garlic, minced
2 teaspoons dried thyme
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon unrefined salt
freshly ground black pepper
2 Tablespoons tomato paste
1 (28 ounce) jar crushed tomatoes with their juices
1 Medjool date, pitted and chopped
1 1/2 cups low-salt chicken bone broth or stock
1 1/2 cups cooked chickpeas (if from a can rinsed and drained)
1/2 cup heavy cream
Preparation
In a large dutch oven over medium heat, melt the ghee. Add the onion and cook, stirring often until lightly browned and fragrant, about 5 minutes. Stir in the garlic, thyme, red pepper flakes, salt and a pinch of black pepper and tomato paste and continue to cook for about 1 minute longer, stirring to coat the mixture with the tomato paste. Add the tomatoes, date and chicken broth and bring to a boil. Reduce the heat to low, add the chickpeas and simmer for 20 minutes.
Working in batches puree the soup in a blender until smooth. Return to the pot, turn the heat to low, stir in the heavy cream and taste for seasonings. Adjust as needed.
Serve warm with a slice of cheesy toast
