Chickpea, Tomato and Coconut Soup
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recipe by Aleksandra @ Drop
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- Total Time
- 1hr 0mins
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- Serves
- 3
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- Calories
- 715
A creamy, rich chickpea soup that saves every evening. Uses up pantry supplies and gives you so much energy. A keeper!
recipe updated 29 Apr 2020
Ingredients
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- Onion
- 1
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- Garlic clove
- 2
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- Tinned chickpeas
- 360 g
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- Pasta shells
- 240 g
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- Vegetable oil
- 2 tablespoons
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- Smoked paprika
- 1 teaspoon
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- Balsamic vinegar
- 1 teaspoon
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- Canned diced tomatoes
- 400 ml
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- Sugar
- 1 teaspoon
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- Coconut milk
- 400 ml
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- Tomato passata
- 3 tablespoons
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- Vegetable stock
- 720 ml
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- Salt
- 1 teaspoon
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- Black pepper
- ½ teaspoon
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- Parmesan cheese
- 1 tablespoon
Tools
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Wooden spoon
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Stick blender
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Stockpot - 5 liter
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Plate
Step preview
- Add onion, garlic clove and vegetable oil to a clean stockpot
- Fry until translucent
- Add smoked paprika to the stockpot
- Mix
- Add balsamic vinegar, canned diced tomatoes, sugar, tinned chickpeas, coconut milk, tomato passata, vegetable stock, salt and black pepper to the stockpot
- Cover to simmer - approx 30 min
- Blend carefully with stick blender until smooth
- Add pasta shells to the stockpot
- Cook until cooked through and let cool - approx 10 min
- Serve
- Sprinkle with parmesan cheese