Name: Coriander-Ginger Tomato Soup with Crispy Chickpeas, Cilantro & Yogurt
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 1 ½ (398 ml) cans coconut milk; 6 (398 ml) cans diced tomatoes; 3 (398 ml) cans garbanzo beans (chickpeas); 9 cloves garlic; 6 (2 ½ cm) pieces ginger root; ¾ cup plain Greek yogurt; 3 medium yellow onions; coriander, ground; extra virgin olive oil; salt

Coriander-Ginger Tomato Soup with Crispy Chickpeas, Cilantro & YogurtCoriander-Ginger Tomato Soup with Crispy Chickpeas, Cilantro & Yogurt — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 small bunch cilantro

1 ½ (398 ml) cans coconut milk

6 (398 ml) cans diced tomatoes

3 (398 ml) cans garbanzo beans (chickpeas)

9 cloves garlic

6 (2 ½ cm) pieces ginger root

¾ cup plain Greek yogurt

3 medium yellow onions

coriander, ground

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F).

Peel, halve, and small dice onions.

Preheat a large pot over medium-low heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, coriander, and salt; cook, stirring occasionally, until golden, 10-15 minutes.

Meanwhile, drain and rinse chickpeas. Divide between two baking sheet pans and pat dry with paper towels.

Add whole (unpeeled) garlic cloves to the baking sheets with the chickpeas. Drizzle with oil, then season with additional coriander and salt. Stir to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring chickpeas halfway through, until crispy and golden, 18-20 minutes.

While the chickpeas are roasting, wash, dry, peel, and mince ginger.

When the onions are golden, add ginger, tomatoes, water, and coconut milk; bring to a simmer over medium-high heat. Once simmering, reduce heat to medium and continue to cook, stirring occasionally, until slightly thickened, about 10 minutes.

Meanwhile, wash, dry, and shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Place in a small bowl.

When the chickpeas and garlic are done, remove from oven. Carefully transfer roasted garlic to the cutting board. Using the back of a spoon, press on the cloves to remove the skins. Set aside the crispy chickpeas.

Add roasted garlic and half of the cilantro to the soup, stir to combine, and remove from heat. Use a hand blender to purée the soup until smooth. Alternatively, use a potato masher to crush the veggies (the soup will be chunkier).

To serve, divide soup between bowls; top with yogurt, crispy chickpeas, and remaining cilantro. Enjoy!

Open this recipe in Flambette