Tomato Chickpea Coconut Soup

Yay!  Soup season has arrived.   I like to make large batches and freeze extra portions in mason jars.  I am also very much into soups that are blended so that chopping with a little person on my hip is minimal.   This one is delicious.

Serves 4.


▪   1 tablespoon olive oil or coconut oil

▪   1 small yellow onion, chopped

▪   2 big garlic cloves, no need to chop

▪   1 teaspoon smoked paprika (sometimes I use sweet paprika)

▪   salt, pepper

▪   splash of balsamic or sherry vinegar (approximately 1 tablespoon)

▪   1 14-oz. can of diced tomatoes, with juice

▪   fresh thyme - leaves from 2 sprigs, or ½ tsp dried

▪   1 cup cooked chickpeas (rinsed, drained)

▪   1 cup coconut milk, full fat tastes best

▪   1.5 cups water or vegetable or chicken broth


Heat oil in a medium pot. Add the onion, garlic a few pinches of salt and pepper, and cook until the onion is translucent. Add the paprika and cook until fragrant (30 seconds or so). Add a good splash of balsamic vinegar and stir. Add the tomatoes and thyme leaves. Stir, then add the chickpeas, coconut milk and water. Cover and gently simmer for 20-30 minutes. Uncover and let cool slightly.

Transfer to a blender and puree.

Note: This soup tastes even better the next day so it is a great one to make in advance.