Now that it is officially autumn I’m feeling in the mood for soups again. Last night I made one that was definitely a keeper. I adapted it from one I saved but don’t recall from where. Probably the NY Times or SAVEUR. I swapped out the spinach for cabbage, because I had it and I love cabbage. Otherwise I kept it mostly the same. Recipe is after the photo.

Ingredients
1 T olive oil
1/2 cup diced onion
2 cloves garlic minced
1 t of oregano
1/2 t red pepper flakes
2 T tomato paste
2 15 oz. cans chickpeas drained
3-4 cups vegetable broth
1/3 cup sun-dried tomatoes in oil chopped
juice of 1/2 lemon
1 cup canned full fat coconut milk
2-3 cups rough chopped cabbage (spinach or other green)
Salt and pepper
Fresh basil leaves for garnish

In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic, oregano and red pepper flakes. Cook another 1-2 minutes.

Add chickpeas and tomato paste. Pour in broth. Stir. Bring mixture to a boil and reduce to a simmer, cover the pot. Simmer 15 minutes.

Using an immersion blender or a regular blender, blend about half of the soup. This helps thicken it while leaving some chickpeas whole for texture.

Stir in sun-dried tomatoes, lemon juice, coconut milk and cabbage or greens of choice. If using cabbage or a hearty greens simmer until greens is tender. About 20-30 minutes. If using spinach simmer 5-10 minutes. Season with salt and pepper.

Ladle into bowls, garnish with basil and serve with toasted bread.

buon appetito!