20‑Minute Chickpea Soup
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This 20‑Minute Chickpea Soup delivers warmth and comfort in a flash. Chickpeas, sweet potatoes, and fire‑roasted tomatoes simmer into a creamy, hearty bowl—elevated by a swirl of cream cheese and garnished with cilantro and crunchy tortilla strips. It’s a one‑pot dinner that feels indulgent but comes together fast.
Ingredients:
Directions:
Image source: EatingWell
Ingredients:
- 1 medium yellow onion, chopped
- 3 large cloves garlic, finely chopped
- 2 (15‑oz) cans no‑salt‑added chickpeas, rinsed (≈ 3 cups)
- 2 small sweet potatoes, peeled and chopped (≈ 2 cups)
- 1 (14.5‑oz) can fire‑roasted diced tomatoes
- 1 package baby spinach (≈ 5 packed cups)
- 1 package cream cheese, softened (8 oz)
- 4 cups vegetable broth
- 2 tablespoons no‑salt‑added taco seasoning
- 2 tablespoons extra‑virgin olive oil
- ⅛ teaspoon salt (optional, to taste)
- Fresh cilantro leaves (for garnish)
- Tri‑colored tortilla strips (for garnish)
Directions:
- In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté until softened, about 2 minutes.
- Add chickpeas, sweet potatoes, fire‑roasted tomatoes, broth, and taco seasoning. Bring to a simmer.
- Cover and cook until sweet potatoes are tender, about 10 minutes.
- Stir in spinach until wilted.
- Stir in cream cheese until melted and soup is creamy.
- Season to taste (add salt if needed).
- Serve topped with fresh cilantro and tortilla strips.
