Chickpea, Tomato, and Rosemary Soup
Soups • European
Description
Recipe taken from a collection of recipes by Anna Smith.
Ingredients
- Coconut Oil 2 tablespoons
- Tomatoes 3 pieces
- Turmeric 1 teaspoon
- Fresh rosemary 2 sprigs
- Garlic 6 cloves
- Chickpeas 5 oz
- Spinach 0 oz
- Onion 0 oz
- Coconut Milk 1 tablespoon
- Thyme 1 teaspoon
- Vegetable Broth 1 cup
- Ground red pepper 1 teaspoon
Step-by-Step Guide
Step 1
Prepare the vegetables. In a large pot, pour in the coconut oil. Add the spinach and onion. Sauté for 3–5 minutes. Boil the tomatoes separately and peel them.
Step 2
Make the soup. Add the chickpeas, tomatoes, and spices to a blender. If necessary, dilute with vegetable broth to achieve the desired consistency. Add the onion and spinach to the finished soup for garnish. Optionally, add sesame seed meal.
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