Creamy Tomato Chickpea Soup

• FOR THE SOUP:
• 1 Tablespoon Olive Oil
• 1/2 Medium Onion, Chopped
• 2 cloves Garlic, Minced
• 1 teaspoon Paprika
• 1/2 teaspoons Dried Basil
• 1/4 teaspoons Dried Thyme
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1/2 teaspoons Sugar
• 2 teaspoons Balsamic Vinegar
• 1 can (14 Oz. Size) Peeled Tomatoes, Not Drained
• 1 cup Canned Chickpeas
• 1 cup Water
• 1 cup Vegetable (or Vegan Stock)
• 1/2 cups Coconut Milk (or Dairy Milk)
• FOR GARNISHING:
• Red Pepper Flakes (optional)
• Olive Oil, For Drizzling
• Fresh Basil

1. In a medium pot, heat olive oil over medium heat. Cook onions for 1 minute and then add garlic. Cook for another 30 seconds.
2. Add paprika, basil, thyme, salt, pepper and sugar. Add balsamic vinegar and stir.
3. Add in tomatoes and chickpeas. Stir, then add water and stock. Simmer soup for 20-30 minutes. Then let cool for at least 10 minutes.
4. Transfer to a blender and puree until smooth. Transfer back to pot and stir in milk. Cook on medium low for 2-3 more minutes.
5. Adjust the flavor, adding more salt or pepper as needed. Garnish with red pepper flakes, olive oil or basil (optional). Serve warm.

olive oil, onion, garlic, paprika, dried basil, ubc, salt, ubc, sugar, balsamic vinegar, tomatoes, chickpeas, water, vegetable, coconut milk, red pepper, olive oil, fresh basil

Taken from tastykitchen.com/recipes/soups/creamy-tomato-chickpea-soup/ (may not work)