Ingredients

The following ingredients have 5 Servings
  • 1 Shallot, sliced
  • 2 cloves Garlic, roughly chopped
  • 43.5 oz Diced & Fire Roasted Tomatoes
  • 12 oz Roasted Red Peppers, roughly sliced (I used Canned)
  • 6 oz Tomato Paste
  • 1 13.5 oz can Full Fat Coconut Milk
  • 2 cup Vegetable Broth
  • Salt, to taste (optional)
  • 1 can Chickpeas (Garbanzo Beans)
  • 1/2 tbsp Aquafaba (water from the can of beans)
  • 1/2 tsp Dried Basil
  • 1/2 tsp Salt

Instruction

  • First, preheat your oven to 350F. Reserve 1/2 tbsp of the Aquafaba (liquid) that is in the can with the beans, then drain and rinse the beans. Combine the rinsed Chickpeas, Aquafaba, dried Basil, and Salt together in a small bowl and mix well.
  • Spread the chickpeas onto a greased or lined baking sheet, and bake for 45-50 minutes. Alternatively, if you have an air fryer, you can bake them at 350F for 10-12 minutes to save some time.
  • Next, prepare the soup. In a large pot over medium heat, add the Garlic, Shallot, and a splash of water or oil. Sauté the Garlic and Shallot until translucent, about 5-7 minutes.
  • Add the Fire Roasted Tomatoes, sliced Roasted Red Peppers, Tomato Paste, Coconut Milk, and Vegetable Broth to the pan, and mix well. Bring the heat to high.
  • Once the mixture begins to boil, reduce the heat to low, and let simmer for 10-15 minutes.
  • Use an immersion blender to blend the soup until it’s nice and creamy, or carefully transfer the soup to a blender and do the same. Top with the crispy Basil Chickpeas, and serve warm.