Ingredients:
- 2 cans (15 oz each) organic chickpeas, rinsed and drained
- 2 cans (13.5 oz each) organic full-fat coconut milk
- 1 bunch cilantro, chopped (for garnish)
- 1 large white onion, diced
- 2-4 Roma tomatoes, diced
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger, minced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons Bragg’s liquid aminos (or soy sauce)
- 1/2 teaspoon liquid smoke (optional)
- Sliced avocado, for serving (optional)
Instructions:
- Prepare the Soup Base:
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
- Add diced onions and sauté until translucent, about 5 minutes.
- Stir in diced tomatoes and cook for another 2-3 minutes until softened.
- Add Spices and Aromatics:
- Add curry powder, minced ginger, salt, pepper, garlic powder, and onion powder to the pot.
- Stir well to coat the onions and tomatoes with the spices. Cook for 1-2 minutes until fragrant.
- Combine Chickpeas and Coconut Milk:
- Pour in the rinsed and drained chickpeas.
- Add the coconut milk and stir everything together until well combined.
- Simmer:
- Bring the soup to a simmer over medium-low heat.
- Let it simmer gently for 15-20 minutes, stirring occasionally, to allow the flavors to meld together.
- Adjust Seasoning:
- Taste the soup and adjust salt and pepper as needed.
- If you like it spicier, you can add a pinch of red pepper flakes or more curry powder.
- Serve:
- Ladle the soup into bowls.
- Garnish with chopped cilantro and sliced avocado if desired.
- Optionally, drizzle a little more coconut milk or a dash of lime juice over each serving.
Nutritional Information (per serving, assuming 6 servings):
- Calories: Approximately 440 kcal
- Protein: 11g
- Carbohydrates: 35g
- Fiber: 9g
- Sugar: 6g
- Fat: 32g
- Saturated Fat: 27g
- Cholesterol: 0mg
- Sodium: 880mg
- Potassium: 740mg