Chickpea, Tomato, and Rosemary Soup
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0
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
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 - 5.3 oz
- Spinach - 1.4 oz
- Onion - 0.7 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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