Tomato, Chickpea & Coconut Soup
This Tomato, Chickpea & Coconut Soup is a comforting bowl of warmth that balances rich, creamy coconut with the tangy brightness of tomatoes. In just under 30 minutes, you’ll have a dish that’s perfect for cozy evenings or quick weeknight dinners.
Ingredients
- 1 tablespoon olive oil plus more for drizzling
- 1 small yellow onion chopped
- 2 big garlic cloves peeled
- 1 teaspoon sweet or smoked paprika
- ½ tablespoon balsamic vinegar more to taste
- 1 14-oz. can diced tomatoes
- a few pinches sugar optional
- 3 sprigs fresh thyme leaves
- 1 cup cooked chickpeas drained and rinsed, plus extra for garnish
- 1 cup coconut milk full fat or light
- 1.5 cups water
- ¼ cup parmesan cheese very optional, skip if vegan
- red pepper flakes optional for garnish
- Sea salt and freshly ground black pepper
Instructions
- 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. 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.
- Scoop into bowls and top with remaining chickpeas, red chile flakes and a drizzle of olive oil.
- Serve with grilled cheese sandwiches for dunking, and extra balsamic on the side.
Tried this recipe?Let us know how it was!