Coconut Chickpea Soup, With Tomato Chunks and Fried Cumin

Total Time
45mins
Prep 5 mins
Cook 40 mins

Easy, Yummy, Warming, and Simple.. with a hint of that something exotic...

Ingredients Nutrition

Directions

  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!

Reviews

(4)
Most Helpful

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.

kele_johnson September 20, 2009

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 don’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 mingle… or might try a fresh chili fried with the onions and cumin. I will definitely keep playing with this one. Yum.

skamp January 08, 2009

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.

HisPixie October 07, 2006

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