The light and tasty chickpea-tomato puree soup is prepared really quickly.
CHICKPEOM TOMATO SAUCE for 4
1 onion
3 cloves of garlic
1 teaspoon (380g) chickpeas
1 teaspoon (400g) peeled whole tomatoes
Half a can of water
1 teaspoon salt
1 teaspoon black peppercorns
3 tablespoons lemon juice
1 tablespoon sugar
0.5 teaspoons chili powder
2 dl coconut cream or other vegetable cream
1. Peel and chop the onions. Sauté the onion pieces in a saucepan with a drop of oil.
2. Add tomatoes, tomato can rinse water, drained chickpeas and spices.
3. Let the soup boil for 10 minutes. Puree the soup with a stick mixer.
4. Stir in the coconut cream (add water if necessary). Heat the soup.
