Smoky Tomato Soup With Chickpeas

Serves 6

1 onion, chopped (cone 2)

4 garlic cloves, minced

1 large carrot, grated (cone 1)

¼ fennel bulb or (-2 celery stalks), finely chopped

2- 32 ounce of crushed tomatoes

1 - 16 ounce can of “strained tomatoes" (or puree)

1 cup full fat coconut milk

2 cups of water

½ juice of a lemon

½ tablespoon, dried oregano

1 tablespoon sugar

1 teaspoon “sweet paprika”

1 teaspoon cumin

A dash of white balsamic vinegar or other vinegar

A good pinch of dried chili flakes

sour cream

Salt and pepper

1. Saute onion, garlic, carrot and fennel.

2. Then add tomatoes, milk, spices, lemon juice, sugar and vinegar and bring to a boil.

3. Cover and simmer for 20 minutes.

4. Or medium click low for 20.

5. Serve soup with fresh herbs, chickpeas, a dollop of sour cream drizzle with high quality olive oil.

Smoky Chickpeas

I would double this as when they are cooling, people walk into the kitchen and eat them all!!!

1 can of chickpeas

½ teaspoon of smoked paprika

½ teaspoon dried oregano

1 teaspoon of sweet paprika

Drizzle of white balsamic vinegar

½ clementine or orange, juiced

Avocado oil (2 tablespoons)

Salt and pepper

1. Drain chickpeas and rinse.

2. Drizzle with oil and spices, salt and pepper.

3. Set skillet at 350, and add chickpeas, cover and cook for 10 minutes, stir and cook on the other side.

4. Drizzle with vinegar and juice of an orange and allow to cool.