Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp olive oil
  • 1/2 medium onion (, chopped)
  • 2 garlic cloves (, minced)
  • 1 tsp paprika
  • 1/2 tsp dry basil
  • 1/4 tsp dry thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp sugar
  • 2 tsp balsamic vinegar
  • 1 - 14 oz (200 grams) can tomatoes, not drained
  • 1 cup canned chickpeas ((about 1/2 14 oz can))
  • 1 cup water
  • 1 cup (vegetable or vegan) stock
  • 1/2 cup coconut milk ((dairy milk/cream is fine))
  • red pepper flakes
  • olive oil for drizzling
  • fresh basil

Instruction

  • In a medium pot heat olive oil over medium heat. Cook onions for 1 minute and then add garlic. Cook for another 30 seconds.
  • Add paprika, basil, thyme, salt, pepper and sugar. Add balsamic vinegar and stir.
  • Add in tomatoes and chickpeas. Stir, then add water and stock.
  • Simmer soup for 20-30 minutes. Then let it cool for at least 10 minutes.
  • Transfer to a blender and puree until smooth.
  • Then transfer back to the pot and stir in milk/cream. Cook on medium low for 2-3 more minutes.
  • Adjust the flavor, add more salt or pepper.
  • Garnish with red pepper flakes, olive oil or basil (optional).
  • Serve warm.