Chickpea, Tomato and Coconut Soup

I was Googling recipes using chickpeas and ginger, as that’s what I had on hand, and I discovered this creamy, tasty and satisfying soup which is also super easy and quick to make with ingredients that are usually lurking in the pantry! I changed it around a little, and for something really special I recommend drizzling the served plates of soup with a spoon of the coriander dressing, it’s fragrant zing adds a great contrast to the rich creaminess of this soup. I also like the addition of sliced cherry tomatoes, which cut through the gingery tang. Enjoy!

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Chickpea, Tomato & Coconut Soup

  • Servings: 4
  • Difficulty: easy
  • Print

Tbsp = Tablespoon 15ml,  tsp = teaspoon 5ml,  cup = 250ml

INGREDIENTS

  • 2 x 400g cans of chickpeas, drained (that is around 480g drained cooked chickpeas)
  • 2 x 400g cans of tomatoes
  • 500ml coconut milk (or 400ml coconut cream + 100ml soy milk)
  • 2 thumb sized pieces of ginger (around 40g)
  • 2 shallots or brown onions (around 250g)
  • 6-8 cloves garlic (around 28g)
  • zest of two limes or lemons
  • 2 tsp turmeric
  • 2 tsp cumin seeds, freshly ground
  • 4 Tbsp olive oil
  • 2 tsp salt

For Serving

  • parsley or coriander
  • sliced cherry tomatoes
  • coriander dressing

METHOD

  1. Heat oil in pan
  2. Chop onion, garlic and ginger in food processor until finely chopped, add to pan
  3. Once browned a little, add spices and lime zest, stir together over heat 1 minute
  4. Add canned tomatoes, bring to boil and cook 3-4 mins
  5. Add coconut milk, bring to boil and cook 4 mins
  6. Add cooked chickpeas and salt and cook 3 mins
  7. To serve: ladle soup into serving bowl, sprinkle with sprigs of parsley or coriander and slices of cherry tomatoes, drizzle with coriander dressing.

NOTE: If you want to cook your own chickpeas (it’s much cheaper), you will find that around 450g of raw chickpeas makes 1kg cooked chickpeas (the extra cooked chickpeas are really handy in the freezer, pull them out to make hummus or another pot of this great soup!)

If you have left-over, you can re-invent this dish the next day, just heat it until bubbling and serve with rice as a curry, accompanied with stir-fry vegetables.

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6 Comments

  1. Pingback: Coriander Dressing for Tofu | live2give

  2. Pingback: How to Cook Chickpeas | live2give

  3. lovee says:

    How did you give the soup yellow colour? I cannot see turmeric in the ingredient list can you please let me know. Cheers, Lovee

    Like

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