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
Heat oil in a medium pot. Add the onion, garlic a few pinches of salt and pepper, and cook until the onion is translucent. Add the paprika and cook until fragrant (30 seconds or so). Add the balsamic vinegar and stir. Add the tomatoes, sugar and thyme leaves. Stir, then add the chickpeas, coconut milk and water. Cover and simmer for 20-30 minutes. Uncover and let cool slightly.
Transfer to a blender and puree. Taste and adjust seasonings, adding parmesan cheese, if desired. If the soup is thick add a little water to thin to your desired consistency.
Scoop into bowls and top with remaining chickpeas, red chile flakes and a drizzle of olive oil.
Serve with grilled cheese sandwiches for dunking, and extra balsamic on the side.
This soup gets better on the second and third day, so this is a great one to make in advance.
If you don't like coconut, use heavy cream in place of the coconut milk.
If you don't have fresh thyme add ¼ to ½ teaspoon dried thyme or oregano.
Recipe by Love and Lemons at https://www.loveandlemons.com/tomato-chickpea-coconut-soup/