Roasted Tomato and Chickpea Soup

Ingredients

• 2 tbsp olive or coconut oil (or a few Tbs of veggie broth if you don’t use oil)
• 1/2 cup  onion chopped
• dash of salt and pepper
• dash of chili pepper flakes (or more if you like things spicy)
• 1/2 tsp garlic powder
• 1/2 tsp turmeric
• 1/2 tsp paprika
• juice of 1/2 a lemon
• 28 oz can fire roasted tomatoes
• 1 can of chickpeas drained and rinsed
• 1 can coconut milk (full fat)
• 1 cup vegetable broth
• fresh parsley for garnish (optional)
• dollop of vegan sour cream (optional)

Instructions

1. Heat oil (or veggie broth) in a large saucepan and add onion and cook for a few minutes until browned.
2. Add all the spices and lemon juice and cook for a few more minutes.
3. Add roasted tomatoes and cook for 10 minutes.
4. Add chickpeas, coconut milk, and broth and cook for another 5 minutes.
5. Transfer soup to a blender and blend till smooth (you may have to do this in two batches). If the soup too thick for your liking add a bit more veggie broth until you get the consistency you enjoy.
6. Top with a dollop of sour cream and/or cheese, and some parsley.