Halal Creamy Chickpea and Tomato Soup (One Pot)

• 2 (15 oz) cans chickpeas, drained (reserve some whole)
• 1 (28 oz) can crushed tomatoes or diced
• 1 onion, diced
• 3-4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp paprika, ½ tsp dried basil/thyme, salt, pepper
• 2-3 cups vegetable broth
• ½ cup coconut milk or cream (for creaminess)
• Optional: spinach or kale

1. 1Sauté onion and garlic in oil until soft. Add spices and cook 1 minute.
2. 2Add tomatoes, chickpeas, and broth. Simmer 15-20 minutes.
3. 3Blend partially with immersion blender for creaminess (leave some chunks). Stir in coconut milk and reserved chickpeas. Heat through. Adjust seasoning. Serve with crusty bread.

Nutrition values are estimates.