Coconut Chickpea Soup, With Tomato Chunks And Fried Cumin

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 fry the onion and cumin with the olive oil in the pot over medium-high heat.
• 2 when the onion looks translucent, add the tin of diced tomatoes, with the equivalent of water and the chickpeas.
• 3 simmer for about 40 minutes then add the coconut milk.
• 4 season to taste with salt and pepper.
• 5 enjoy!