Chickpea Bisque
A rich, velvety plant-based bisque made from creamy blended chickpeas, coconut milk, and tomatoes. Seasoned with Old Bay and oregano, this hearty soup comes together with pantry staples and is perfect for the crock pot, instant pot, or stovetop.
Prep
10 min
Cook
30 min
Total
40 min
Servings
8
Ingredients
Instructions
- 1
Add 2 cans of chickpeas, the coconut milk, and the tomato sauce to a blender. Blend until smooth and creamy.
- 2
Pour the blended mixture into a crock pot, instant pot, or large pot on the stove.
- 3
Stir in the remaining 2 cans of chickpeas (left whole), the diced tomatoes, diced onion, Old Bay seasoning, and oregano.
- 4
Crock pot: cook on low for 4-6 hours or high for 2-3 hours. Instant pot: pressure cook on high for 10 minutes with a natural release. Stovetop: bring to a gentle boil, then reduce heat and simmer for 25-30 minutes, stirring occasionally.
- 5
Taste and adjust seasoning as needed. Serve warm.
- 6
Optional: Right before serving, add 6 to 8 cups of fresh spinach and let the heat of the stew wilt the spinach.