Coconut Chickpea Soup, With Tomato Chunks and Fried Cumin

• 1 coarsly chopped onion
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 2 cups cooked chickpeas
• 1 (14 ounce) can diced tomatoes
• 1 18 cups coconut milk
• salt and pepper

1. Fry the onion and cumin with the olive oil in the pot over medium-high heat.
2. When the onion looks translucent, add the tin of diced tomatoes, with the equivalent of water and the chickpeas.
3. Simmer for about 40 minutes then add the coconut milk.
4. Season to taste with salt and pepper.
5. Enjoy!

onion, olive oil, ground cumin, chickpeas, tomatoes, coconut milk, salt

Taken from www.food.com/recipe/coconut-chickpea-soup-with-tomato-chunks-and-fried-cumin-187563 (may not work)