Prep 5 mins
Cook 40 mins
Easy, Yummy, Warming, and Simple.. with a hint of that something exotic...
- 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
- 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.
Try adding some garam marsala to the soup in the simmering stage along with the red pepper. I make a dish similar to this one. I think that adding the garam marsala is what makes the soup.
This soup was super easy and a good comfort food. But I agree it needs a little something. I also used light coconut milk, but I donâ€™t think this was the problem. I added red chili pepper flakes at the end to spice it up. It gave it a nice mellow heat. In the future I would add the pepper flakes during the simmering phase so the flavors have a bit more time to mingleâ€¦ or might try a fresh chili fried with the onions and cumin. I will definitely keep playing with this one. Yum.
It needs something more. I had thought 1 TBL of cumin would be enough flavoring but...it needs something to kick it up. The only change I made was to use light coconut milk. It really was more of a tomato soup than anything else. Maybe the light coconut milk made a bigger difference than I thought it would but...I want to work on this one a little more; I think it has real potential.