Coconut Chickpea Soup, With Tomato Chunks and Fried Cumin
Chickpeas are a great source of plant-based protein and are commonly used in Indian and Asian cuisines.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Coconut Chickpea Soup, With Tomato Chunks and Fried Cumin
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add cumin seeds and fry until fragrant.
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Add chopped onion, garlic, and ginger. Cook until onion is translucent.
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Add chopped tomatoes and cook for 5 minutes.
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Add coconut milk, vegetable broth, and chickpeas. Bring to a boil and simmer for 20 minutes.
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Season with salt and black pepper.
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Serve hot, garnished with lime juice and cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 30g10%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
