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Creamy Tuscan Chickpea Soup
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 3 to 4 celery stalks, diced
  • 2 large garlic cloves, finely chopped
  • ½ tablespoon Italian seasoning
  • ¼ teaspoon red chili flakes
  • 2 tablespoons tomato paste
  • 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
  • ½ lb (225 g) potatoes, peeled and cubed
  • 5 cups (1.25 liter) vegetable stock
  • 1 cup (250 ml) coconut cream
  • ½ cup (30 g) sundried tomatoes
  • 2 cups (75 g) black kale (cavolo nero)
  • Salt and freshly ground black pepper to taste
Steps
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