Spicy Chickpea and Tomato Soup
Gluten-free, Dairy-free and Vegan
Servings: 2
Calories: 621kcal
Ingredients
- 2 TB olive oil
- 1 shallot or small onion diced
- 1 teaspoon cumin ground
- 1 teaspoon garam masala ground
- 1 teaspoon salt
- 1 teaspoon cilantro fresh, chopped fine
- ¼ teaspoon fresh ginger grated
- ¼ teaspoon turmeric ground
- 1 can chickpeas drained
- 3 Roma tomatoes diced (about 1 cup)
- 1 TB jalapeno pepper diced
- 1 can coconut milk full-fat
Instructions
- In a skillet or large saucepan, add the olive oil, shallot or onion and the next six ingredients (through turmeric) and sauté on low/medium heat for 3- 5 minutes.
- Add chickpeas, tomatoes and jalapenos. Continue to stir on low/medium heat for 2-3 minutes.
- Add coconut milk and stir until heated through, about 2-3 minutes.
- Adjust seasonings as needed and serve.
Nutrition
Calories: 621kcal | Carbohydrates: 18g | Protein: 6g | Fat: 62g | Saturated Fat: 44g | Sodium: 1203mg | Potassium: 825mg | Fiber: 7g | Sugar: 10g | Vitamin A: 856IU | Vitamin C: 28mg | Calcium: 51mg | Iron: 4mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.