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Tomato Chickpea Coconut Soup Recipe

Vegan Protein packed soup along with chopped bellpeppers adds an nice crunch that is very satiating with pleasant aroma and flavors.

Nutritional info

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  • 12.9 gm
    Carbohydrate
  • 2.1 gm
    Protein
  • 8.6 gm
    Total Fat
  • 3.7 gm
    Total Fiber
  • 153.1 kcal
    Energy
1 Chopped Tbsp(10.0 gm) Capsicum
1 Chopped Tbsp(10.0 gm) Yellow Capsicum
1 Tbsp(17.0 gm) Chole
50 Ml(50.0 ml) Water
1/4 Tsp(1.0 gm) Salt
1/4 Powder Tsp(0.75 gm) Black Pepper
2 Tbsp(31.0 ml) Coconut Milk
1 Tsp(4.0 gm) Coconut Oil
1/2 Chopped Cup(78.0 gm) Tomato
  • In a pan add 1 tsp coconut oil, add 1/2 cup chopped tomatoes, 1.5 tbsp chickpeas, 1/4th tsp salt, 1/4th tsp black pepper and saute it.

  • Cover an cook for 2 mins.

  • Cool the mix and blend into smooth puree along with 2 tbsp coconut milk.

  • Simmer for a min on low flame.

  • Add 1 tbsp of chopped green capsicum and 1 tbsp chopped yellow capsicum.

  • Serve warm.

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