{Vegan + Gluten Free}
This 30 minute chickpea and tomato coconut curry soup is made in 30 minutes with mostly with pantry staples, and has a TON of good-for-you flavor.
- avocado oil - medium sized onion - garlic - salt - curry powder - crushed dried chilies - petite diced tomatoes - chickpeas - full fat coconut milk
Heat the oil over medium heat in a large soup pot. Add the onion, garlic and teaspoon of salt. Saute for about 5-6 minutes, stirring occasionally, until translucent and soft.