Tomato Chickpea and Coconut Soup Recipe

Step 1: To begin making the Tomato Chickpea and Coconut milk soup, we need to get a few ingredients ready, like the soak the chickpeas for 8 hours and cook it in a pressure cooker for half an hour till it becomes very soft

Step 2: Next stew the tomatoes with 1 cup water in a saucepan, till it becomes mushy and soft

Step 3: Once you have them ready, then making this soup is simply easy

Step 4: Once you have ingredients ready, place all the ingredients into the blender, adding very little water to make a smooth puree

Step 5: Once you have a smooth puree you can add more water to adjust the consistency of the soup and blend

Step 6: When you ready to serve, give the Tomato Chickpea and Coconut Soup a brisk boil for a couple of minutes, top it with black peppercorns and serve for a weeknight dinner along with warm toasted bread

Step 7: Serve the Tomato Chickpea and Coconut Soup Recipe along with warm toasted garlic bread or a grilled vegetable sandwich to complete a meal