Tomato Chickpeas And Coconut Milk Soup Recipe

Recipe By Slurrp

A wholesome nutritious soup for a weeknight dinner made from cooked chickpeas and tomatoes blended in coconut milk. This is a perfect pantry soup. Most the ingredients used are in hand already. This recipe is all about eating fresh. The soup is made of - can of tomatoes, chickpeas, and coconut milk. The chickpeas thickens the soup the coconut creates a creamy, velvety, texture without adding any real cream. It is mostly served with grilled sandwich.  

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Ingredients For Tomato Chickpeas And Coconut Milk Soup Recipe

Directions : Tomato Chickpeas And Coconut Milk Soup Recipe

step 1

step 3

step 7

Nutrition
value
1271
calories per serving
78 g Fat45 g Protein94 g Carbs71 g FiberOther

Current Totals

  • 78 g Fat
  • 45 g Protein
  • 94 g Carbs
  • 71 g Fiber

MacroNutrients

  • Carbs
    94 g
  • Protein
    45 g
  • Fiber
    71 g

Fats

  • Fat
    78 g

Vitamins & Minerals

  • Calcium
    363 mg
  • Iron
    17 mg
  • Vitamin A
    1743 mcg
  • Vitamin B1
    1 mg
  • Vitamin B2
    1 mg
  • Vitamin B3
    6 mg
  • Vitamin B6
    1 mg
  • Vitamin B9
    536 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    42 mg
  • Vitamin E
    9 mg
  • Copper
    2 mcg
  • Magnesium
    418 mg
  • Manganese
    10 mg
  • Phosphorus
    675 mg
  • Selenium
    83 mcg
  • Zinc
    8 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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