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Tomato soup with chickpeas and coconut milk

Method


Heat olive oil in a soup pot. Cook onion and garlic for about two minutes till onions are translucent. Add sugar, salt, soup broth and the white wine balsamic and stir. Add the tomatoes to the soup pot and cook for about 15 minutes. Then add chickpeas and coconut milk and let cook for another 5 minutes. Puree with a mixer till soup is smooth and creamy.

Serve soup warm, garnish with parsley, chia seeds and sesame seeds.


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