Description
A rich and comforting creamy chickpea tomato soup made with wholesome ingredients like canned tomatoes, chickpeas, and coconut milk. Perfect for a cozy vegan meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes (optional)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) crushed tomatoes
- 1 cup vegetable broth
- 1/2 cup full-fat coconut milk
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic, cumin, paprika, and chili flakes. Cook for another minute until fragrant.
- Add chickpeas, crushed tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes.
- Use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender.
- Stir in coconut milk and heat through for another 2–3 minutes.
- Season with salt and pepper to taste. Garnish with fresh herbs if desired and serve hot.
Notes
- For a spicier version, increase the chili flakes.
- Use homemade cooked chickpeas for more flavor and texture.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg