Recipe: Tomato & Chickpea Soup

When it’s freezing cold outside (and snowy as it is right now!), all I want is a bowl of filling soup… And this one hits the spot every time…. It is super tasty, filling, combines protein with slow release carbs, and is incredibly easy to make. Tick, tick, tick! 

Ingredients (Serves 2)
1 tbsp coconut oil
1 small onion, chopped
2 big garlic cloves, peeled
1 tsp sweet or smoked paprika
½ tbsp balsamic vinegar, more to taste
1 x 400ml carton of chopped tomatoes
3 sprigs fresh thyme leaves
1 x 400g carton cooked chickpeas, drained and rinsed (save a few for garnish)
1 x 400mls carton coconut milk
1 cup water
Sea salt and freshly ground black pepper

Method

• Heat the oil in a medium sized pan and once warm, add the onion and garlic, and cook slowly until the onion is translucent. Do not burn!
• Season with salt and black pepper, add the paprika and cook for 30 seconds or so.
• Now add balsamic vinegar and stir
• Add the chopped tomatoes and thyme leaves, and stir gently, then add the chickpeas, coconut milk and water.
• Cover and simmer for around 15 mins. Uncover and let cool slightly
  
• Transfer to a blender and puree. Taste and adjust seasonings accordingly
• If the soup is thick add a little water to thin to your desired consistency, then scoop into bowls and top with the remaining chickpeas