loveandlemons4.9
tomato chickpea & coconut soup
This is the perfect pantry soup. I’m even betting that most of you have these ingredients on hand already. We’re…
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
- ●bowl
📝 Preparation Steps
1
Heat oil in a medium pot. Add the onion, garlic a few pinches of salt and pepper, and cook until the onion is translucent. Add the paprika and cook until fragrant (⏱️ 30 seconds or so). Add the balsamic vinegar and stir. Add the tomatoes, sugar and thyme leaves. Stir, then add the chickpeas, coconut milk and water. Cover and simmer for ⏱️ 20-30 minutes. Uncover and let cool slightly.
coconut milk, full fat or light1 cupwater1.5 cups
2
Transfer to a blender and puree. Taste and adjust seasonings, adding parmesan cheese, if desired. If the soup is thick add a little water to thin to your desired consistency.
water1.5 cups
3
Scoop into bowls and top with remaining chickpeas, red chile flakes and a drizzle of olive oil.
olive oil, plus more for drizzling1 tablespoon
4
Serve with grilled cheese sandwiches for dunking, and extra balsamic on the side.
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