Tomato Chickpea and Coconut Soup Recipe
Description
The Tomato Chickpea and Coconut Soup is a perfect balance of warmth and nourishment, offering a comforting meal for any time of day. The richness of chickpeas combined with the acidity of tomatoes and the creaminess of coconut milk creates a smooth, velvety texture. Enhanced with a hint of red chilli powder and sugar, this vegetarian soup is ideal for a wholesome weeknight dinner or a satisfying appetizer. The fresh, subtly spicy flavors make it a delightful addition to any table.
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 1 teaspoon |
| Garlic | 2 cloves, minced |
| 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 | 1 teaspoon (optional) |
| Red Chilli Flakes | For garnish |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 kcal |
| Protein | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 6 g |
| Sugars | 7 g |
| Fat | 6 g |
| Sodium | 300 mg |
Preparation Time
- Prep Time: 480 minutes (8 hours for soaking chickpeas)
- Cook Time: 20 minutes
Instructions
-
Prepare the Chickpeas
Begin by soaking the Kabuli Chana (white chickpeas) in water for 8 hours. Once soaked, cook the chickpeas in a pressure cooker for approximately 30 minutes, or until they become very soft. This step ensures that the chickpeas are tender and perfect for blending into the soup. -
Stew the Tomatoes
In a separate saucepan, combine the roughly chopped tomatoes with 1 cup of water. Heat the mixture over medium heat, stirring occasionally, until the tomatoes soften and break down into a mushy consistency. This will form the base for your soup. -
Blend the Soup Base
Once the chickpeas and tomatoes are ready, place them in a blender. Add a small amount of water to the blender to facilitate a smooth puree. Blend until the mixture is creamy and smooth. You can adjust the consistency by adding more water as needed. -
Cook the Soup
Transfer the puree to a pot and add coconut milk, salt, red chili powder, and sugar (if using). Stir well and bring the soup to a gentle boil. Let it simmer for a few minutes to allow the flavors to meld together. -
Adjust Consistency
If you prefer a thinner soup, feel free to add more water to achieve the desired consistency. Taste and adjust the seasoning, adding more salt or red chili flakes as desired. -
Serve
Ladle the soup into bowls and garnish with a sprinkle of red chili flakes for an added touch of heat. Serve hot with freshly toasted garlic bread or a grilled vegetable sandwich for a complete meal.
Serving Suggestions
- This Tomato Chickpea and Coconut Soup pairs beautifully with warm toasted garlic bread or a grilled vegetable sandwich, creating a balanced and satisfying meal.
- For an extra flavor boost, top the soup with a few crushed black peppercorns right before serving.
Enjoy the wholesome goodness of this nutritious soup that is both filling and comforting. It’s an ideal dish for those looking to enjoy a light yet satisfying dinner or a cozy appetizer to start the meal!
