Vegan Italian Chickpea Soup

Here is the simplest and the easiest recipe of the Vegan Italian Chickpea Soup. It is the best traditional recipe with a combination of a lot of flavors and a blend of plant-based ingredients. This recipe is made from tomatoes, chickpeas, and then with different aromatic spices. Moreover, the vegan Italian chickpea recipe is rich in nutrients and proteins.

Benefits of making this recipe:

It is a very fast and quick idea for dinner and then for lunch.
Furthermore, It combines all the plant-based alternatives which are also budget-friendly.

Ingredients:

• Vegan parmesan (optional)
• Pepper
• Salt
• Cooked pasta 2 cups
• Vegetable broth 3 cup
• Red chili flakes 1/2 tsp.
• Dried oregano 1/2 tsp.
• Smoked paprika 2 tsp.
• Diced tomatoes 14 oz.
• Canned chickpeas 15oz.
• Dried basil 1 tsp.
• Potatoes, peeled and diced 2 medium
• Garlic 4 cloves
• Yellow onion 1 small
• Olive oil 2 tbsp.

Instructions:

1. Take a large pot on medium heat and then saute the onion for 5 minutes in the olive oil.
2. Add the minced garlic to it and then cook again for 1 minute.
3. In the same pan add the tomatoes, chickpeas, smoked paprika, oregano, basil, broth, and chili flakes in it and then turn the heat high and then boil everything properly.
4. Afterward, lower the heat and then simmer it for almost 10-12 minutes.
5. While this, cook the pasta as per the instructions on the package.
6. Take a blender and then mix the tomato mixture in t and blend it until soft and light.
7. Assemble the pasta and the sauce on the plate and then serve it after garnishing it with some parmesan it.

Notes:

• If you do not like the tomatoes, then you may alter it with coconut milk.

Storage information:

• You can then store this recipe in a tightly packed box for 3 months.

Nutritional Facts:

Serving: 1of 6 servings

Calories: 253kcal

Carbohydrates: 41g

Saturated Fat: 1g

Fat: 7g

Protein: 9g