The other day when scrolling my Instagram feed, I came across a food blogger who had done a survey of her readers. She mentioned that some of the feedback she got was, “I hate scrolling through a long post just to get to the recipe.”
OK, I totally get that. Sometimes, I just want a recipe fast. But, it also made me a little sad. Because, the blog post is the place where you get to be a person. A writer with something to say. You express your humanity in the blog post — your beliefs, passions, rants, perspectives, dreams. What if all I posted here were the photographs above and the recipe below? How silent it would feel! Photos, recipe, done. Here’s a transaction: you get your information, now everyone’s happy.
I got an email from someone once that said, “Sorry I left that comment on your blog, I didn’t realize you were a real person.” It was an incredible email to receive, because it’s true: with the veil of technology, it’s harder to believe there’s really a human at the other end. The emailer was the most kind and gracious person, and we left that email exchange with an endearing, authentic human connection.
So yes, I get it. You don’t want to scroll for two seconds to get a recipe. But what about all that humanity that’s in between?
I’ll use the remainder of this easily scroll-able space to talk this tomato chickpea soup. It’s one of Alex and my recent favorites, and I don’t say favorite lightly. While I love pureed soups like our Moroccan cauliflower, my favorite are chunky soups that are tasty and offer tons of nutrients. This one is gluten-free and vegan, Whole 30 approved if you remove the chickpeas (and eat with some additional filling protein). A few items to note about this tomato chickpea soup:
- It uses sliced onions instead of the typical diced, to add extra texture to the dish (it’s not a typo).
- It features dried porcini mushrooms, which add a savory flavor and interesting texture. If you’re not a huge mushroom fan, we’d still recommend giving it a try: they add a lot of umami to the dish and they’re not offensively slimy. The dried mushrooms are soaked in water before using, then chopped into small pieces.
- It really is delicious: savory, cozy and comforting…perfect for a gray day like the one we captured above. Alex’s opinion: “It tastes like canned soup, but way better and healthier.”
Now scroll down for the recipe (ha!).
Looking for more soup recipes?
- Moroccan Spiced Cauliflower Soup
- Za’atar-Spiced Butternut Squash Soup
- Hearty Sweet Potato and Kale Soup
- Creamy Coconut Curry Pantry Soup
- Italian Vegetable & Gnocchi Soup
- Quinoa Black Bean Vegan Chili
Did you make this recipe?
If you make this tomato sage chickpea soup, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.
This recipe is…
Vegetarian, vegan, gluten-free, plant-based, dairy-free, sugar-free. For Whole 30 friendly, omit the chickpeas.Print
Looking for soup recipes? This tomato sage chickpea soup is everything a good soup should be: cozy, colorful, tasty, and nourishing.
- 1 ounce dried porcini mushrooms
- 1 large yellow onion (or 2 small)
- 2 carrots
- 1 stalk celery
- 4 large garlic cloves
- 1 tablespoon minced sage leaves
- 1/4 cup olive oil
- 1 1/2 tablespoons apple cider vinegar
- 28 ounces San Marzano whole tomatoes (with basil, or without)
- 1 quart (4 cups) vegetable broth
- 1 1/2 cups canned chickpeas
- 1/2 teaspoons kosher salt
- 2 to 3 cups baby spinach leaves (or chopped standard spinach)
- Place the mushrooms in a bowl with 2 cups water; let them stand for about 15 minutes until tender. (Note that the soaking liquid will be used in the soup as well.)
- Meanwhile, thinly slice the onions into half-circles (this adds texture to the soup versus the traditional diced onion). Peel the carrots; chop the carrots and celery into bite-sized pieces. Mince the garlic and sage.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and saute 3 to 4 minutes. Remove the porcini mushrooms from the water and roughly chop them; save the water for adding to the soup. Add the mushrooms and saute for 5 minutes until onions are tender, making sure to stir often so they don’t become too stuck to the bottom of the pan.
- Add the celery and carrots and saute for 3 minutes. Add the garlic and sage and saute for 2 minutes. Deglaze the pan with the apple cider vinegar and stir for a few seconds until evaporated.
- In a bowl, crush the whole tomatoes with your hands. Gently add the tomatoes and cook 2 for more minutes. Then add the broth, mushroom liquid, drained chickpeas and salt. Bring to a simmer and simmer for 10 minutes. Add the spinach and stir for a few seconds until wilted.
- Taste and adjust kosher salt as necessary (salt depends on the salt content of the broth and tomatoes), then serve.