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
- Heat oil (or veggie broth) in a large saucepan and add onion and cook for a few minutes until browned.
- Add all the spices and lemon juice and cook for a few more minutes.
- Add roasted tomatoes and cook for 10 minutes.
- Add chickpeas, coconut milk, and broth and cook for another 5 minutes.
- 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.
- Top with a dollop of sour cream and/or cheese, and some parsley.
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