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Tomato Curry Soup with Crispy Chick Peas (Vegan)

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Level: Easy

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Description

Light, delicious, flavorful, with incredible texture.

Ingredients

  • FOR THE CRISPY CHICK PEAS:
  • 1 can (15 Oz. Size) Garbanzo Beans, Drained
  • 2 Tablespoons Olive Oil
  • ½ teaspoons Salt
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Cumin
  • FOR THE TOMATO CURRY SOUP:
  • ½ whole Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 Tablespoon Olive Oil
  • 28 ounces, fluid Canned Diced Tomatoes In Their Juices
  • 3 Tablespoons Curry Powder
  • 1 can (about 15 Oz. Size) Coconut Milk
  • Salt To Taste

Preparation

Preheat oven to 350ºF. Toss chick peas with olive oil and spices. Arrange on a baking sheet and roast for 25–35 minutes until crispy and slightly dried out. Set aside for serving.

For the soup, saute onion and garlic with a drizzle of olive oil in a soup pot over medium-high heat for 5 minutes until soft. Transfer the onion mixture to a blender with the tomatoes and curry powder. Blend until very smooth, then return to the soup pot over medium heat.

Add all the coconut milk to the soup. Stir to combine, and simmer the soup for 10 minutes. Taste, and add salt to your preference.

Serve soup topped with the chick peas. Enjoy!

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