This Chickpea Soup is made without any stock and using healthy ingredients. Thick, velvety, and luxuriously creamy, it is ready in under 30 minutes. It is super flavorful and nourishing and leaves you craving more!
Heat olive oil in a large sauce pan, over medium heat. Saute chopped onion and garlic for 2-3 minutes or until they begin to get translucent.
Add coriander powder and cayenne pepper powder, and stir for about 20 seconds.
Add all remaining ingredients (chickpeas, whole peeled tomatoes along with juices, water, coconut milk, salt, sugar and black pepper).
Bring to a gentle boil, cover with lid, reduce heat to low and cook for about 13 minutes.
Remove pan off heat, let cool for about 5 minutes and blend until a creamy consistency using an immersion blender. Alternatively, let soup cool for atleast 10 minutes, transfer contents into a blender and blend until creamy.