- 1 tablespoon olive oil, plus more for drizzling
- 1 small yellow onion, chopped
- 2 big garlic cloves, peeled
- 1 teaspoon sweet or smoked paprika
- ½ tablespoon balsamic vinegar, more to taste
- 1 14-oz. can of diced tomatoes
- a few pinches of sugar, optional
- 3 sprigs fresh thyme leaves
- 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.
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.