Ingredients

The following ingredients have 4 Servings
  • 1 can garbanzo beans, drained
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 28 ounces canned diced tomatoes in their juices
  • 3 tablespoons curry powder
  • 1 can (14 ounces or so) coconut milk
  • salt, to taste

Instruction

  • Preheat the oven to 350F. Toss the chick peas with the olive oil and spices. Arrange on a baking sheet and roast for 25-35 minutes until crispy and slightly dried out. Set aside for serving.
  • For the soup, saute the onion and garlic with a drizzle of olive oil in a soup pot over medium-high heat for 5 minutes until soft. Transfer the onion mixture to a blender with the tomatoes and curry powder. Blend until very smooth, then return to the soup pot over medium heat.
  • Add all the coconut milk to the soup. Stir to combine, and simmer the soup for 10 minutes. Taste, and add salt to your preference.
  • Serve soup topped with the chick peas. Enjoy!