COCONUT CHICKPEA SOUP, WITH TOMATO CHUNKS AND FRIED CUMIN

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Coconut Chickpea Soup, With Tomato Chunks and Fried Cumin image

Make and share this Coconut Chickpea Soup, With Tomato Chunks and Fried Cumin recipe from Food.com.

Provided by Mad Maryno

Categories     Coconut

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 coarsly chopped onion
2 tablespoons olive oil
1 tablespoon ground cumin
2 cups cooked chickpeas
1 (14 ounce) can diced tomatoes
1 1/8 cups coconut milk
salt and pepper

Steps:

  • Fry the onion and cumin with the olive oil in the pot over medium-high heat.
  • When the onion looks translucent, add the tin of diced tomatoes, with the equivalent of water and the chickpeas.
  • Simmer for about 40 minutes then add the coconut milk.
  • Season to taste with salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 399.3, Fat 22.8, SaturatedFat 13.7, Sodium 617.7, Carbohydrate 43.5, Fiber 9, Sugar 9.8, Protein 9.4

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