Tomato Chickpea Soup

 

IMG_0268

Soup… hard to photograph, but easy to eat

Cook’s notes: Slightly modified from the Love & Lemons blog, which called this “the perfect pantry soup…This soup tastes better the longer it sits (especially the next day)… so this would be a great one to make in advance.” The balsamic vinegar gives it a sweet taste; no extra sugar is needed.

 

1 Tablespoon olive oil
1 small yellow onion (or half of a large one), chopped
2 orange bell peppers, seeded and diced
2 big garlic cloves, smashed
1/2 teaspoon each sweet and smoked paprika
1 Tablespoon balsamic vinegar)
14-oz. can diced tomatoes, with their juice
1 teaspoon dried thyme
14-oz. can (2 cups) cooked chickpeas, rinsed and drained
14-oz. can light coconut milk
1.5 cups vegetable broth (use the empty coconut milk can to measure it)

Heat oil in a medium pot. Add the onion, bell peppers, garlic, a few pinches of salt and pepper, and cook until the onion is translucent. Add the paprikas and cook until fragrant (30 seconds or so).

Add balsamic vinegar and stir. Add the tomatoes and thyme. Stir, then add the chickpeas, coconut milk, and broth. Cover and gently simmer for 20-30 minutes. Uncover and let cool slightly.

Transfer to a blender and roughly puree. Taste and adjust seasonings.

Serve with extra balsamic.

 

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