Chickpea and Tomato Coconut Curry Soup
{vegan + gluten free + dairy free}
INGREDIENTS:
2 tablespoons avocado oil
1 medium sized onion, diced small
4 cloves of garlic, thinly sliced
1 teaspoon salt
1 tablespoon curry powder
pinch of crushed dried chilies (optional – leave out for less spicy)
1 can of fire roasted tomatoes
2 cans of chickpeas, drained and rinsed
1 can full fat coconut milk
3 cups of broth of choice
juice of half a lime
INSTRUCTIONS:
Heat the oil over medium heat in a large soup pot.
Add the onion, garlic and teaspoon of salt. Saute for about 5-6 minutes, stirring occasionally, until translucent and soft.
Next add the curry powder and pinch of dried chili and stir almost constantly for about 30 seconds or so, until spices are fragrant and start to stick to the bottom of the pan.
Add the diced tomatoes and broth.
Scrape up any brown bits from the bottom of the pan. Bring to a boil and then reduce to a simmer.
Cover and cook for about 10 minutes, until tomatoes are soft.
Add chickpeas and coconut milk and bring back up to a simmer. Simmer for another 5 minutes or so to marry the flavors.
Season with salt and pepper and juice of half a lime.
GARNISH:
Serve topped with sliced red onion, cilantro, roasted cashews (I used chili lime cashews from Aldi ) and more lime wedges.