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.
About the Authors
Cookbook Author and writer
Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.
Cookbook Author and photographer
Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.