Coconut Chickpea soup, with Tomato Chunks and Fried Cumin
Submitted by Maryno
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| prep time: 5 minutes | cooking time: 40 minutes | makes 6 bowls |
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A nice easy soup. I made up this recipe in Montreal when we were really hungry and not a lot of ingredients on hand, and the only spice available was cumin. MMMMmm!
Really good hot with whole wheat home baked bread or icy cold.
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Equipment:
Cutting board
Knife
Soup pot
Strainer
Ingredients
1 coarsly chopped onion
2 tablespoon of olive oil
1 tablespoon of ground cumin
1 medium tin of chickpeas, strained and rinced
1 medium tin of diced tomatoes
1 medium tin of coconut
Salt and pepper
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. Simmer for about 40 minutes then add the coconut milk.
Season to taste with salt and pepper.
Enjoy! |
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Reviews (add your own)
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| cowgirly wrote on Monday November 21st, 2005 07:51 PM |
 four soybeans |
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This recipe is awesome!! Also good cooked down and served over rice. Hey, can it be frozen (not sure about the coconut milk?) |
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