Tomato Chickpea & Coconut Soup

Tomato Chickpea & Coconut Soup Recipe

Another very easy way to incorporate chickpeas into your meal.  Make it a meatless Monday night for the whole family!

What you need:

• 1 tbsp olive oil
• 2 large cloves of garlic peeled
• 1 small yellow onion, diced
• 1 tsp sweet or smoked paprika
• 1/2 tbsp or more of balsamic vinegar (I used closer to a full tbsp)
• 1-14 oz can of diced tomatoes
• 1/2 tsp of dried thyme leaves
• 1 can chickpeas, drained and rinsed
• 1 can full fat coconut milk
• 1.5 cups broth or water
• 1/4 cup parmesan cheese (omit if dairy free)
• red pepper flakes for garnish (optional)
• Sea salt and black pepper to taste

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 and thyme. Stir, then add the chickpeas, coconut milk and water/broth. Cover and simmer for 20-30 minutes. Uncover and let cool slightly.
2. Transfer to a blender and puree.  Taste and adjust seasonings to individual preference. Add parmesan cheese and addition liquid if you would prefer a less chunky texture.
3. Serve and top with red pepper flakes and a pinch of Parmesan cheese.
4. I paired this soup with mini old cheddar pesto grilled cheese baguette sandwiches.  This supper was a hit!