From DN Recipes by David Nagy · Food & Beverage

20-Minute Chickpea Soup

Published

 
Ingredients  yields 6 servings
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped (about 1½ cups)
  • 3 large cloves garlic, finely chopped (about 2 tablespoons)
  • 2 tablespoons no-salt-added taco seasoning
  • ⅛ teaspoon salt
  • 4 cups vegetable broth
  • 2 (15-ounce) cans no-salt-added chickpeas, rinsed (about 3 cups)
  • 2 small sweet potatoes, scrubbed and chopped (about 2 cups)
  • 1 (14.5-ounce) can no-salt-added fire-roasted diced tomatoes
  • 1 (8-ounce) package cream cheese, softened
  • 1 (5-ounce) package baby spinach (about 5 packed cups)
  • Fresh cilantro leaves for garnish (optional)
  • Tri-colored tortilla strips for garnish (optional)

Directions
  1. Heat 2 tablespoons oil in a large saucepan over high heat. Add chopped onion, chopped garlic, 2 tablespoons taco seasoning and ⅛ teaspoon salt. Cook, stirring often, until fragrant and the onion starts to soften, 3 to 5 minutes.
  2. Stir in 4 cups broth, the rinsed chickpeas, chopped sweet potatoes and diced tomatoes. Cover and bring to a boil over high heat. Reduce heat to maintain a lively simmer; cook, covered and stirring occasionally, until the sweet potatoes are tender, 8 to 10 minutes.
  3. Stir in the softened cream cheese; return to a lively simmer. Stir in 5 ounces baby spinach; cook until wilted.
  4. Divide the soup among 6 bowls. Garnish with cilantro and tortilla strips, if desired.