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Vegan Tomato Chickpea Soup with Coconut Cream

Recipe for 2


  • 1 can of tomatoes
  • 1 large onion (chopped into fine cubes)
  • 1 tbsp crushed coriander seeds
  • 1 garlic clove (minced)
  • 250 ml vegetable stock
  • 1 can of chickpeas
  • 1 tbsp of cumin powder
  • 1 tbsp of smoked paprika
  • 2 tbsp coconut cream


  1. Brown the onions, then add the minced garlic and the crushed coriander seeds and stir well for 30 seconds.
  2. Add the can of tomatoes and cook for 3 minutes until adding the vegetable stock. Cook for 10 minutes and add some more water if necessary.
  3. Meanwhile preheat the oven to 180 degrees and use a baking tray with baking paper to mix chickpeas, olive oil, cumin and smoked paprika. Place in the oven for around 30 minutes.
  4. Serve tomato soup with roasted chickpeas, and a tbsp of coconut cream for each serving,