Vegan Chickpea Cream Soup

Servings: 4

INGREDIENTS:

• 1 onion
• 4 cloves garlic
• 1 can of tomatoes (chopped)
• 150-200 grams of chickpeas or a box of canned chickpeas
• 400 ml coconut milk (can be canned)
• To taste curry
• 500 mil water

 

PREPARATION:

1.) Braise the onion, add the whole garlic to it. Then sprinkle the curry powder and fry it.

2.) Add the tomatoes and chickpeas peas.

3.) Bring to a boil and add approx. 100 ml of water and a little lemon or lime juice can be added also if you want it. Just be careful and don't use ready-made lemon juice only fresh ones.

4.) When everything is cooked, add the coconut milk, then pour into the blender machine and blend it.

5.) If you don’t want a cream soup, skip the blending and add the coconut milk and cook for a few more minutes.