This Spicy Chickpea and Tomato Soup is an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based one-pot meal for a busy weeknight and can be ready to serve in about 15 minutes!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Oil-Free | Nut-Free | Medical Medium® Compliant }
Add all the ingredients for the saute to a large saucepan and saute on low/medium heat for 2-4 minutes, or until the onions are soft.
Prepare the soup:
Add all the ingredients for the soup to the saucepan and continue to stir for about 3-5 minutes, or until the soup is warmed.
Taste and adjust the seasonings to your preference.
Add the add-in:
Add the entire can of coconut milk and stir until well combined just long enough to warm the soup to your preference.
Optional: Garnish with fresh chopped cilantro or sliced jalapenos.
Store in an air-tight BPA-free container in the refrigerator.
Notes
Veggie Broth: Can be substituted with (2) teaspoons of 100% pure avocado oil or organic extra-virgin olive oil.Onions: I used finely diced white onions for this recipe, but feel free to use your favorite variety or whatever you have on hand. However, I do not recommend using a sweet onion since this is a savory recipe.Chickpeas: They will need to be drained before adding to the saucepan. An optional step that I really like is to mash about 80% of the chickpeas with the back of a wooden spoon or with a fork while I'm stirring them with the rest of the soup ingredients.Tomatoes: You can use fresh diced tomatoes, such as Roma tomatoes, or if you are short on time or don't have fresh ones, you can use Muir Glen Organic Fire-Roasted Tomatoes which gives it a really deep tomato flavor. However, if you need this recipe to be 100% Medical Medium compliant, you will need to use fresh tomatoes or a brand that does not use citric acid in the ingredients.Jalapeno: This is what gives the soup its spicy flavor. Since the heat in jalapenos varies, feel free to use more or less than (1) jalapeno to your preference.Ginger: I've used both organic ground ginger and freshly grated ginger and either will work fine.Seasonings: Feel free to adjust the amount of each seasoning to your preference.Coconut Milk: You will need to add the entire can of full-fat coconut milk.Serving Size: This recipe will make approximately (4) cups of soup. Nutritional information is for (1) cup which is (1) serving.