Quick Chickpea, Tomato & Coconut Soup

Warming, hearty, quick as could be

This creamy chickpea, tomato and coconut soup is comforting and doesn’t take much to make. What are you waiting for?

Servings: 2

Total time: 30 min

For the Soup

Ingredients

1 tbsp toasted sesame oil

2 cloves garlic, peeled and finely chopped

1 tbsp minced fresh ginger

1 tsp miso paste

1 tsp turmeric

1 can chopped tomatoes

1 can chickpeas, drained (retain the aquafaba for baking if you want)

1 can full fat coconut milk

salt and papper to taste

optional: 1/2 cup of water, to make the soup slightly thinner

to serve:

seed bread

coconut yoghurt

pepper

drizzle of toasted sesame oil

Instructions

1. In a pot, heat the sesame oil and fry the garlic and ginger until fragrant. Add the miso paste, turmeric and a splash of water and stir to combine.

2. Add in the chickpeas, tomatoes and coconut milk and let the soup cook on medium to high heat for 10 minutes with occasional stirring.

3. Season with salt and pepper and if the consistency appears to be thicker than you want it to be, add some water (do add more seasoning in this case).

4. To serve, scoop some soup into a bowl, add a dollop of coconut yoghurt, drizzle some more sesame oil and crack some fresh black pepper on top. I love eating this type of dish with a few slices of my favourite seed bread, but wholesome naan or pita bread are also nice!