Spicy Chickpea and Tomato Soup
Course: SoupsCuisine: Indian, AmericanDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
10
minutesTotal time
20
minutesYou’ll love how this recipe can be made with one-pot which makes clean up a breeze!
Ingredients
115 Ounces Chickpeas
1 Can Full Fat Coconut Milk
2 Tbsp Extra Virgin Olive Oil
1 Cup Tomotes, diced
1/2 Cup Onion, diced
1 Tbsp Jalapenos
1 Tsp Ground Cumin
1 Tsp Garam Masala
1 Tsp Himalayan Pink Salt
1 Tsp Cilantro, finely chopped
1/4 Tsp Ginger, diced small
1/4 Tsp Ground Tumeric
Directions
- In a skillet, add the olive oil, onions, cilantro, cumin, garam masala, turmeric, ginger, Himalayan pink salt and saute on low/medium heat until the onions become translucent.
- Add the tomatoes, jalapenos and chickpeas and continue to stir on low/medium heat for 2 – 3 minutes.
- Add the tomatoes, jalapenos and chickpeas and continue to stir on low/medium heat for 2 – 3 minutes.
- Serve and Enjoy!
Notes
- Mashing the chickpeas will give it a thicker consistency
- If you use salted chickpeas, you may need to adjust the amount of Himalayan salt.
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