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A white bowl filled with creamy tomato and chickpea soup, topped with yogurt, chopped herbs, and chili flakes. A slice of crusty bread is dipped into the soup, while fresh herbs are seen in the background.

Creamy Tomato Chickpeas

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Calories: 300
Ingredients Method Video

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 jar sundried tomatoes
  • 1 large can diced tomatoes
  • 1 teaspoon salt
  • 2 teaspoons smoked paprika
  • 2 tins chickpeas
  • 1 tablespoon garlic paste
  • ¼ cup coconut cream
  • A handful of fresh basil
  • Optional to serve: Coconut cream, extra fresh basil, chilli oil

Method
 

  1. Heat oil in pot over a medium heat. Add chopped onions. Saute for around 5 minutes until slightly brown and softened.
  2. Add sundried tomatoes, diced tomatoes, salt and smoked paprika, chickpeas, and garlic paste. Stir and cover pot. Cook over a medium heat for around 10-15mins.
  3. Uncover pot, add coconut cream and fresh basil. Recover pot and cook a further few minutes.
  4. Serve in bowls. Optional garnish: Coconut cream, extra fresh basil, chilli oil

Video