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Tomato, Chickpea, and Coconut Soup Recipe

A delicious and hearty soup made with tomatoes, chickpeas, and coconut milk.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Soup
Cuisine: Vegetarian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon chili flakes
  • 1 can chopped tomatoes 400g
  • 1 can chickpeas, drained and rinsed 400g
  • 400 ml coconut milk
  • 500 ml vegetable stock
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic, cumin, coriander, and chili flakes, and cook for another minute.
  3. Stir in the chopped tomatoes, chickpeas, coconut milk, and vegetable stock. Bring to a boil, then reduce the heat and simmer for 15 minutes.
  4. Season with salt and pepper to taste.
  5. Serve hot, garnished with fresh cilantro.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 8g | Fat: 12g | Saturated Fat: 8g | Sodium: 600mg | Potassium: 600mg | Fiber: 6g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 3mg

Keywords

Chickpea, Coconut, Tomato
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