From the kitchen
Creamy Tuscan Chickpea Soup
A rich, comforting broth finished with oat milk at the very end, letting its natural sweetness balance the sun-dried tomatoes and garlic.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1.5 cups Oat Milk
- 2 cans Chickpeas, drained
- 3 cups Vegetable Broth
- 1/2 cup Sun-Dried Tomatoes, chopped
- 2 cups Baby Spinach
- 3 cloves Garlic, minced
- 2 tbsp Olive Oil
Method
- Heat olive oil in a pot and sauté the garlic until fragrant, about 1 minute.
- Add the chickpeas, vegetable broth, and sun-dried tomatoes, and bring to a simmer.
- Simmer for 12 minutes to let the flavors meld.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Pull off the heat and stir in the oat milk to finish.
Kitchen note
Adding the oat milk only at the very end, off the heat, is a habit worth keeping across every savory application in this collection. It's what protects the texture regardless of what else is in the pot.
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