Appetizer
Tomato Chickpea and Coconut Soup Recipe Recipe At Home
Tomato Chickpea and Coconut Soup Recipe Recipe At Home is a delicious Appetizer dish that can be prepared in just 0 minutes....
⏱️
480 Min Prep
🔥
20 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 teaspoon Extra Virgin Olive Oil
- 2 cloves Garlic
- 1 cup Kabuli Chana (White Chickpeas) - soaked for 8 hours
- 1 cup Tomatoes - roughly chopped
- 1 cup Coconut milk
- 1 cup Water - or more
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Sugar - (optional)
- Red Chilli flakes - for garnish
- Salt - to taste
Instructions
1
To begin making the Tomato Chickpea and Coconut whole milk chowder, we need to get a few items required ready, like the soak the chickpeas for 8 hours and prepare it in a pressure cooker for half an hour till it becomes very soft. Next stew the tomatoes with 1 cup moisture in a saucepan, till it becomes mushy and soft.
2
Once you have them ready, then making this chowder is simply simple.Once you have items required ready, place all the items required into the blender, adding very little moisture to make a seamless puree.
3
Once you have a seamless puree you can mix in more moisture to adjust the consistency of the chowder and purée.When you ready to dish up, give the Tomato Chickpea and Coconut chowder a brisk heat to boiling point for a couple of moments, top it with black peppercorns and dish up for a weeknight dinner along with mildly hot toasted bread.dish up the Tomato Chickpea and Coconut chowder method along with mildly hot toasted garlic bread or a grilled veggie sandwich to complete a meal.
Recipe Information
Cuisine
Continental
Continental
Course
Appetizer
Appetizer
Diet
Vegetarian
Vegetarian
Total Time
500 mins
500 mins
Recipe Time chart
Preparation Time
480 minsCooking Time
20 minsTotal Time
500 minsMaster Chef
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