Ingredients
- 1 can chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley for garnish
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Instructions
- In a pot, heat olive oil over medium heat and sauté the onion and garlic until they become translucent.
- Add the cumin and cook for an additional minute.
- Toss in the chickpeas and vegetable broth, and bring it to a boil.
- Reduce heat and let it simmer for 10-15 minutes.
- Stir in the coconut milk and blend if desired.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
Notes
- Feel free to add extra veggies, adjust the seasoning, or substitute ingredients based on what you have on hand.