Tomato Chickpea and Coconut Soup Recipe
A vegetarian Continental recipe with extra virgin olive oil, cloves garlic, kabuli chana (white chickpeas) - soaked for 8 hours. Ready in 8h 20m, serves 4.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Tomato Chickpea and Coconut milk soup, we need to get a few ingredients ready, like the soak the chickpeas for 8 hours and cook it in a pressure cooker for half an hour till it becomes very soft
kabuli chana (white chickpeas) - soaked for 8 hours(1 cup)coconut milk(1 cup) - 2
Next stew the tomatoes with 1 cup water in a saucepan, till it becomes mushy and soft
tomatoes - roughly chopped(1 cup)water - or more(1 cup) - 3
Once you have them ready, then making this soup is simply easy
- 4
Once you have ingredients ready, place all the ingredients into the blender, adding very little water to make a smooth puree
water - or more(1 cup) - 5
Once you have a smooth puree you can add more water to adjust the consistency of the soup and blend
water - or more(1 cup) - 6
When you ready to serve, give the Tomato Chickpea and Coconut Soup a brisk boil for a couple of minutes, top it with black peppercorns and serve for a weeknight dinner along with warm toasted bread
coconut milk(1 cup) - 7
Serve the Tomato Chickpea and Coconut Soup Recipe along with warm toasted garlic bread or a grilled vegetable sandwich to complete a meal
cloves garlic(2)coconut milk(1 cup)
Nutrition Facts
Per serving
Rate this recipe
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Tomato Chickpea and Coconut Soup Recipe
A vegetarian Continental recipe with extra virgin olive oil, cloves garlic, kabuli chana (white chickpeas) - soaked for 8 hours. Ready in 8h 20m, serves 4.
Curated byLucas Dubois🇫🇷
Directions
7 steps- 1
To begin making the Tomato Chickpea and Coconut milk soup, we need to get a few ingredients ready, like the soak the chickpeas for 8 hours and cook it in a pressure cooker for half an hour till it becomes very soft
kabuli chana (white chickpeas) - soaked for 8 hours(1 cup)coconut milk(1 cup) - 2
Next stew the tomatoes with 1 cup water in a saucepan, till it becomes mushy and soft
tomatoes - roughly chopped(1 cup)water - or more(1 cup) - 3
Once you have them ready, then making this soup is simply easy
- 4
Once you have ingredients ready, place all the ingredients into the blender, adding very little water to make a smooth puree
water - or more(1 cup) - 5
Once you have a smooth puree you can add more water to adjust the consistency of the soup and blend
water - or more(1 cup) - 6
When you ready to serve, give the Tomato Chickpea and Coconut Soup a brisk boil for a couple of minutes, top it with black peppercorns and serve for a weeknight dinner along with warm toasted bread
coconut milk(1 cup) - 7
Serve the Tomato Chickpea and Coconut Soup Recipe along with warm toasted garlic bread or a grilled vegetable sandwich to complete a meal
cloves garlic(2)coconut milk(1 cup)
About this recipe
A vegetarian Continental recipe with extra virgin olive oil, cloves garlic, kabuli chana (white chickpeas) - soaked for 8 hours. Ready in 8h 20m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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