This is the perfect pantry soup, created by Love and Lemons. 1 Can of tomatoes, 1 can of chickpeas, and (part of) 1 can of coconut milk. The chickpeas thicken the soup and the coconut creates a creamy, velvety texture without adding real cream.
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 small yellow onion (or half of a large one), chopped
- 2 big garlic cloves, no need to chop
- 1 teaspoon sweet or smoked paprika (or combo of both)
- salt, pepper
- splash of balsamic or sherry vinegar (1 tablespoon or so)
- 1 14-oz. can of diced tomatoes, with their juice
- a few pinches of sugar (optional)
- fresh thyme – leaves from 2-3 sprigs, & extra for garnish
- 1 cup cooked chickpeas (rinsed, drained), plus extra to add at the end
- 1 cup coconut milk, full fat or light
- 1.5 cups water
- optional (for a richer soup): 1/4 cup parmesan cheese or vegan nutritional yeast
- red chile flakes & a drizzle of olive oil for garnish
