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
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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