We introduce Marry Me Soup with chickpeas and gnocchetti, creamy and full of flavour. You will love it from the first spoonful.🤤 Chickpeas give it texture and a hefty dose of protein, sun‑dried tomatoes bring full flavour, and the coconut milk makes it heavenly creamy. It's filling thanks to an honest dose of gnocchetti pasta made from legumes, and the fresh lemon and herbs add the final flavour boost. You will appreciate this warming soup as the colder weather creeps in. Plus, it's a one‑pot wonder ready in a few minutes.🤝🏻
Shop ingredients
Nutrition (1 serving)
- 524 kcal
- 86 g carbohydrates
- 16 g fats
- 20 g protein
Per 4 portions
- 2 tbsp olive oil
- 150 g onion
- 150 g carrots
- 50 g dried tomatoes
- 3 cloves garlic
- 50 g tomato puree
- oregano
- Thyme
- salt
- pepper
- chilli flakes
- 240 g ready to eat chickpea
- 800 ml vegetable broth
- 250 g chickpea gnochetti
- 150 ml coconut milk
- 100 g baby spinach
- 100 g red bell pepper
- parmesan
Instructions
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Heat the olive oil in a large saucepan, then fry the finely chopped onion, carrot, and pepper in it. Once the onion is translucent, add the sun‑dried tomatoes, minced garlic, and all the herbs (use as much as you like). Cook until fragrant, then stir in the tomato paste.
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Add rinsed chickpeas to the saucepan and pour in the vegetable stock. Bring to a boil.
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Once simmering, add in the pasta (gnocchetti) and cook until tender (refer to the instructions; it should take about 8‑10 minutes).
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When the pasta is cooked, lower the heat to minimum and stir in the coconut milk.
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To finish the soup, add fresh spinach, chopped basil or parsley. Let the spinach wilt. Finish with a drizzle of lemon juice and Parmesan shavings. Enjoy!
