Tomato Chickpea & Coconut Soup

This tomato, chickpea & coconut soup is an easy and healthy weeknight dinner that’s packed with flavours and on the table in 30 minutes. It’s plant-based, gluten-free and oil-free (but I promise, still full of flavours and topped with the yummiest cashew cream!).

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4

Ingredients

• 1 onion
• 1 tbsp olive oil for frying (see notes for oil-free)
• 1 can chickpeas
• 1 can diced tomatoes
• 2 cans coconut milk (full fat)
• 1 jar tomato sauce
• 1 cup water
• 2 tbsp paprika
• 2 garlic cloves (or 1 tsp garlic powder)
• 1 tsp salt
• 1 tsp pepper

Cashew Cream

• 3/4 cup roasted unsalted cashews
• 2/3 cup boiling water
• 2 tbsp lemon juice
• 2 tsp garlic powder
• 1/2 tsp salt

Equipment

• Food processor or blender
• Large pot

Instructions

1. Chop an onion then fry in a pot on medium heat in olive oil (see notes for oil-free), stirring occasionally until translucent.
2. Next, add spices (paprika, crushed garlic or garlic powder, salt, pepper), chickpeas (save a handful as toppings), diced tomatoes, coconut milk, tomato sauce and water. Cover and let simmer for about 15-20 minutes.
3. Prepare cashew cream by letting cashews soak in boiling water for 5 minutes, then adding the cashews and water and rest of the cream ingredients to a blender or food processor.
4. After the soup has simmered, remove from heat. Then, blend with a hand mixer or add to a food processor (be careful not to burn yourself!).
5. Serve with cashew cream and top with a few chickpeas and parsley. Enjoy!

Notes

*For an oil-free version, fry onion in a few tbsp of vegetable stock or water.

*This tomato chickpea & coconut soup can also be prepared ahead of time and left in the crockpot for a few hours.