Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tbsp sun-dried tomatoes in oil, finely chopped
  • 1/2 tsp red pepper flakes
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 cups curly kale, stems removed and chopped
  • 1/4 cup fresh basil leaves, chiffonade
  • 1 tbsp fresh lemon juice
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic, chopped sun-dried tomatoes, and red pepper flakes; cook for 2 more minutes until fragrant.
  2. Pour in the vegetable broth and dried oregano. Add the rinsed chickpeas. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
  3. Stir in the coconut milk and lemon juice, bringing the soup back to a gentle simmer. Fold in the chopped kale and cook for 2-3 minutes until vibrant green and wilted.
  4. Remove from heat and stir in the fresh basil leaves.