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Saturday, August 4, 2012

Cold Coconut Chickpea Soup

Haven't posted anything in forever!  Here is a great summer recipe:

Cold Coconut Chickpea Soup
Serves 4-5 as a side dish
Takes 45 minutes

Great for the middle of the summer when you don’t feel like turning on the stove and just want to throw some stuff together.  The coconut milk makes it very rich so I have a hard time eating a lot of this soup at one point.  It is better as a side dish along with a salad or tortilla chips.  It is very refreshing.  Although I say chill 30 minutes, a few hours is ideal.  The soup will keep for a few days.


1(15 oz) can chickpeas
1 (15 oz) can light coconut milk
Juice and zests of 1 lime
1 tomato, diced
1 avocado, diced
½ cup loosely packed chopped parsley
1 tbsp apple cider vinegar
1 tbsp agave syrup
1 tbsp olive oil
1 tbsp soy sauce
Salt and pepper to taste

1. Combine all the ingredients in a large bowl.  Stir to mix.  Chill for at least 30 minutes before serving.


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