This soup is super (haha) easy and tasty. It was a hit and it can literally be made in less than ten minutes. Instead of parsely you could use cilantro and add some jalapeños and lemon/lime juice for a Mexican version.
INGREDIENTS
1 can of chickpeas, rinsed & drained
1 can of diced tomatoes
4 roma tomatoes, cut into quarters
2 cloves of garlic
1 cup of soy/almond milk
1 tsp cumin
1 tsp cayenne pepper
Salt & pepper to taste
Fresh parsley
Red pepper flake
DIRECTIONS
In a blender combine chickpeas, garlic, diced tomatoes, and 1/2 of the milk. Blend until the chickpeas are liquefied and everything is combined. Pour the mixture into a saucepan and start to heat, adding the rest of the milk until you reach your desired consistency (this soup works well when it's thicker). Add in the tomatoes, cumin, cayenne, salt & pepper and heat through until the tomatoes are well done.
Top with chopped fresh parsley and some red pepper flake.
