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tomato chickpea & coconut soup Jeanine Donofrio
Ingredients
- Ingredients
- 1 tablespoon olive oil, plus more for drizzling
- 1 small yellow onion, chopped
- 2 big garlic cloves, peeled
- 1 teaspoon sweet or smoked paprika
- ½ tablespoon balsamic vinegar, more to taste
- 1 14-oz. can of diced tomatoes
- a few pinches of sugar, optional
- 3 sprigs fresh thyme leaves
- 1 cup cooked chickpeas, drained and rinsed, plus extra for garnish
- 1 cup coconut milk, full fat or light
- 1.5 cups water
- ¼ cup parmesan cheese, very optional, skip if vegan
- red pepper flakes, optional for garnish
- Sea salt and freshly ground black pepper
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