### TranslatedIngredients: 1 teaspoon Extra Virgin Olive Oil,2 cloves Garlic,1 cup Kabuli Chana (White Chickpeas) - soaked for 8 hours,1 cup Tomatoes - roughly chopped,1 cup Coconut milk,1 cup Water - or more,1/2 teaspoon Red Chilli powder,1 teaspoon Sugar - (optional),Red Chilli flakes - for garnish,Salt - to taste ### PrepTimeInMins: 480 ### CookTimeInMins: 20 ### TotalTimeInMins: 500 ### Servings: 4 ### Cuisine: Continental ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Tomato Chickpea and Coconut milk soup, we need to get a few ingredients ready, like the soak the chickpeas for 8 hours and cook it in a pressure cooker for half an hour till it becomes very soft. Next stew the tomatoes with 1 cup water in a saucepan, till it becomes mushy and soft. Once you have them ready, then making this soup is simply easy.Once you have ingredients ready, place all the ingredients into the blender, adding very little water to make a smooth puree. Once you have a smooth puree you can add more water to adjust the consistency of the soup and blend.When you ready to serve, give the Tomato Chickpea and Coconut Soup a brisk boil for a couple of minutes, top it with black peppercorns and serve for a weeknight dinner along with warm toasted bread.Serve the Tomato Chickpea and Coconut Soup Recipe along with warm toasted garlic bread or a grilled vegetable sandwich to complete a meal.
