Coconut Chickpea Soup!

Ingredients

1 coarsly chopped onion

2 tablespoon of olive oil

1 tablespoon of ground cumin

1 medium tin of chickpeas, strained and rinsed

1 medium tin of diced tomatoes

1 medium tin of coconut

Salt and pepper



*zucchini (sliced thin)

Directions

1. Fry the onion and cumin with the olive oil in the pot over medium-high heat.

2. When the onion looks translucent, add the tin of diced tomatoes, with the equivalent of water and the chickpeas (and zucchini if you'd like). Simmer for about 40 minutes then add the coconut milk. 
Season to taste with salt and pepper. 
Enjoy!

Thanks to Jennifer Johnson for sharing this recipe with me! It was Delicious!