Variants of this recipe are often called "Marry Me Chickpeas," but I hate that name. We call this "Garbanzo-Spinach Soup." It's a very thick one-pot soup that is quick to make and is served with toast or naan to dip in it. It is dairy-free, meat-free, and can be made vegan.
Garbanzo-Spinach Soup
1 tbsp olive oil
1 can diced or crushed tomatoes
1/4-1/2 tsp garlic powder (to taste) or 5 cloves of garlic, chopped and cooked until fragrant
1 c vegetable or chicken broth (I use 1 c water plus 1 cube bouillon)
1/2 tsp oregano
1 tsp dried basil (or 4-5 fresh basil leaves, chopped)
1/8 tsp red chili flakes
1 tsp salt
1/8 tsp black pepper
3 cans garbanzo beans/chickpeas
1 can coconut milk (can use cream if not dairy-free--I like the flavor of coconut milk)
1 bag frozen chopped spinach
2 tbsp cornstarch mixed with 3 tbsp water
serve with toast and grated parmesan cheese (if not dairy-free)
Mix everything but cornstarch slurry in a pot. Bring to a low boil. Simmer until the spinach is cooked (about 5 minutes). Stir in slurry. Simmer until the sauce is thickened like gravy (not too thick). Serve with toast or naan and a sprinkle of parmesan (if you want to add dairy).
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