Before going vegan, there was this dish I really liked called Brazilian Shrimp Soup. I loved the creaminess of the coconut milk and heartiness of the rice and tomatoes. I realized that the shrimp in the dish wasn’t even the best part for me, and thought “duh – who needs shrimp anyways?!” Chickpeas are way cooler. (insert sunglasses emoji)

This vegan version is so

tasty

creamy

hearty

and animal-free! Yay!

The chickpeas add a delicious crunch and savoriness to this soup.

They make it heartier and healthier, too, of course!

I totally recommend serving the soup with some crusty bread to soak up all that creamy, tomatoey goodness.

15 minutes prep time – 35 minutes cook time – Serves about 4

Ingredients:

• 1 tbsp olive oil
• 1 bell pepper, chopped (I used half a red and half a green for color)
• 1 small onion, chopped
• 1 can petite diced tomatoes (15oz, no salt added)
• 1 can tomato sauce (8 oz, no salt added)
• 3 – 4 cloves of garlic, minced
• 1 tbsp tomato paste
• 1 cup long-grain rice
• 1/2 can full fat coconut milk
• 2-3 cups of vegetable broth (depending on how thick you want it)
• 1 tsp salt
• 1/2 tsp red pepper flakes (or to taste)
• The juice of half a lemon (about a 1 1/2 tbsps)
• Green onion, chopped (to add on top at the end)

For the chickpeas:

• 1 can chickpeas (15 oz) drained and rinsed
• 1/4 tsp olive oil
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• a couple cracks of fresh ground pepper
• optional: cayenne pepper to taste (I added a couple dashes)

Instructions:

1. Heat oil in a heavy pot over medium heat. Add the onion with a pinch of salt and sauté for a few minutes. Then add the bell pepper and cook for another couple of minutes until the onions are translucent and soft. Next, add the garlic and sauté until fragrant (about a minute).
2. Add the rice, petite diced tomatoes, tomato sauce, tomato paste, red pepper flakes, and vegetable broth to the pot. Bring to a boil, then reduce heat to medium low and let it cook for about 15 minutes, or until the rice is done.
3. Stir in the coconut milk and cook for another 5 – 10 minutes.
4. Finish by adding in the lemon juice. Taste and adjust salt and pepper to your preferences.
5. Serve in bowls and top with the roasted chickpeas and green onions. And some crusty bread if you’re so inclined!

For the chickpeas:

• Preheat your oven to 400F.
• Drain and rinse the chickpeas and add them to a parchment lined baking sheet (you could also use a silicon mat).
• Toss with a drizzle of olive oil, paprika, garlic powder, salt, fresh black pepper, and ground cayenne pepper.
• Bake for 25 minutes, making sure to stir halfway through to ensure they’re evenly cooked.

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Notes:

You’ll want to put the chickpeas in the oven around the time you’ve reduced the heat from a boil for the soup.

Adapted from JoCook’s Brazilian Shrimp Soup Recipe