Janet Davies

Tomato Chickpea & Coconut Soup

1 Tbsp olive oil plus more for drizzling

1 small onion chopped

2 large garlic cloves, peeled and chopped

1 tsp sweet or smoked paprika

½ Tbsp balsamic vinegar (more to taste)

2 cups fresh tomatoes, cut into quarters

Optional few pinches of sugar

3 sprigs fresh thyme

1 can or 1.5 cups cooked chickpeas, drained and rinsed

1 C coconut milk (can sub cream)

1-1.5 C water (more if needed)

Salt and pepper to taste

Parmesan cheese and red pepper flakes for garnish 

Heat oil in a medium-sized pot over medium heat and add onion when hot. Cook until the onion is translucent. Add garlic and paprika and cook until fragrant (about 30 seconds). Add balsamic vinegar and stir, then add tomatoes, sugar, and thyme. Stir, then add enough of the water to cover the tomatoes.  Cover with a lid and simmer for about 20 minutes. After the tomatoes are cooked, add 1 cup of chickpeas and coconut milk. Stir, cover, and let simmer for another 10 minutes. Uncover and use an immersion blender to puree, or allow the soup to cool and blend in a blender. 

Serve topped with remaining chickpeas (I sauté or roast them in olive oil first). Drizzle with olive oil and more balsamic if desired. Top with parmesan and red pepper flakes.