Tomato Chickpea and Coconut Soup Recipe
Indulge in the comforting embrace of this delightful Tomato Chickpea and Coconut Soup, a vibrant dish that effortlessly blends the earthiness of chickpeas with the rich creaminess of coconut milk and the freshness of ripe tomatoes. This soup is not only simple to prepare but also packed with nutrients, making it a perfect choice for a weeknight dinner or a light appetizer.
Ingredients
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 1 teaspoon |
| Garlic | 2 cloves |
| Kabuli Chana (White Chickpeas) | 1 cup (soaked for 8 hours) |
| Tomatoes | 1 cup (roughly chopped) |
| Coconut Milk | 1 cup |
| Water | 1 cup (or more as needed) |
| Red Chilli Powder | 1/2 teaspoon |
| Sugar (optional) | 1 teaspoon |
| Red Chilli Flakes | for garnish |
| Salt | to taste |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | ~180 |
| Protein | 6g |
| Carbohydrates | 24g |
| Dietary Fiber | 5g |
| Total Fat | 7g |
| Saturated Fat | 3g |
| Sodium | 300mg |
Preparation Time
- Preparation Time: 480 minutes (8 hours soaking)
- Cook Time: 20 minutes
- Total Time: 500 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: Continental
- Course: Appetizer
- Diet: Vegetarian
Instructions
To embark on your culinary journey, the first step in creating this Tomato Chickpea and Coconut Soup involves preparing the ingredients. Begin by soaking the Kabuli chana (white chickpeas) in ample water for at least 8 hours. Once they have absorbed enough moisture and softened, drain them and transfer to a pressure cooker. Add fresh water, cover, and cook for approximately 30 minutes, or until the chickpeas are tender and can be easily mashed with a fork.
Next, turn your attention to the tomatoes. In a medium-sized saucepan, combine the roughly chopped tomatoes with 1 cup of water. Place the saucepan over medium heat and allow the mixture to simmer gently. Cook until the tomatoes become soft and mushy, releasing their juices and creating a vibrant sauce, which should take about 10 to 15 minutes.
Once the chickpeas are cooked and the tomatoes have stewed to perfection, it’s time to bring the soup together. In a blender, combine the softened chickpeas, stewed tomatoes (along with any residual water), coconut milk, minced garlic, red chilli powder, sugar (if using), and salt to taste. Blend until the mixture reaches a smooth, creamy consistency. If the soup is too thick, feel free to add additional water to achieve your desired thickness and blend again.
Now, prepare to serve! Transfer the blended soup back to a saucepan and bring it to a gentle boil over medium heat. Allow it to simmer for a few minutes to meld the flavors beautifully. Before serving, sprinkle in some freshly cracked black peppercorns and adjust the seasoning if necessary.
For a delightful dining experience, serve the Tomato Chickpea and Coconut Soup alongside warm, toasted garlic bread or a grilled vegetable sandwich. The combination not only enhances the meal but also makes for a wonderfully satisfying dish that is sure to impress your family and friends.
Enjoy!
This Tomato Chickpea and Coconut Soup is a celebration of flavors that epitomizes comfort and nourishment, making it an ideal addition to your recipe collection. Enjoy the rich taste and the wholesome goodness it brings to your table!
