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American dish with spinach

Marry Me Chickpea Soup

Marry Me Chickpea Soup takes everything you love about the viral dish and turns it into a cozy bowl you can eat with a spoon. It’s super creamy, bursting with flavor and ready in one pot in about 35 minutes.
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Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 384kcal
Author: Paris | Vegan Cocotte

Ingredients 

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 4 cloves garlic, finely chopped
  • ¼ teaspoon red chili flakes
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • ⅓ cup sun-dried tomatoes packed in oil, drained and sliced
  • 2 cans (14 oz / 400 g) chickpeas
  • 5 cups (1.25 l) vegetable stock
  • 1 cup (150 g) orzo
  • 1 cup (250 ml) coconut milk
  • 2 cups (60 g) baby spinach
  • Salt and freshly ground black pepper to taste

Instructions

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook for 5 minutes, until softened.
    2 tablespoons olive oil
    1 medium onion
    1 medium carrot
  • Add the garlic, red chili flakes and oregano and cook for about 1 minute until fragrant.
    4 cloves garlic
    ¼ teaspoon red chili flakes
    1 teaspoon dried oregano
  • Stir in the tomato paste and sun-dried tomatoes and cook for 1 minute, stirring, until the paste darkens slightly.
    1 tablespoon tomato paste
    ⅓ cup sun-dried tomatoes packed in oil
  • Add the chickpeas, vegetable stock and orzo. Bring to a boil, then lower the heat and simmer for 10 to 12 minutes, stirring occasionally, until the orzo is tender.
    2 cans (14 oz / 400 g) chickpeas
    5 cups vegetable stock
    1 cup orzo
  • Stir in the coconut milk and baby spinach and cook for another 1 to 2 minutes, until the spinach wilts.
    1 cup coconut milk
    2 cups baby spinach
  • Season to taste with salt and freshly ground black pepper and serve.
    Salt and freshly ground black pepper to taste

Notes

  • Use sun-dried tomatoes packed in oil for the best flavor and pat them dry before slicing.
  • The orzo will keep soaking up liquid as the soup sits, so add a splash of stock if it looks too thick.
  • To make the soup gluten-free, leave out the orzo and add an extra can of chickpeas, or use gluten-free pasta.

Nutrition

Calories: 384kcal | Carbohydrates: 49g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1264mg | Potassium: 608mg | Fiber: 9g | Sugar: 4g | Vitamin A: 3226IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 4mg