2 tbsp olive or coconut oil (or a few Tbs of veggie broth if you don’t use oil)
1/2 cup onion chopped
dash of salt and pepper
dash of chili pepper flakes (or more if you like things spicy)
1/2 tsp garlic powder
1/2 tsp turmeric
1/2 tsp paprika
juice of 1/2 a lemon
28 oz can fire roasted tomatoes
1 can of chickpeas drained and rinsed
1 can coconut milk (full fat)
1 cup vegetable broth
fresh parsley for garnish (optional)
dollop of vegan sour cream (optional)
Instructions
Heat oil (or veggie broth) in a large saucepan and add onion and cook for a few minutes until browned.
Add all the spices and lemon juice and cook for a few more minutes.
Add roasted tomatoes and cook for 10 minutes.
Add chickpeas, coconut milk, and broth and cook for another 5 minutes.
Transfer soup to a blender and blend till smooth (you may have to do this in two batches). If the soup too thick for your liking add a bit more veggie broth until you get the consistency you enjoy.
Top with a dollop of sour cream and/or cheese, and some parsley.