Tomato Coconut Chickpea Soup

I have slipped from my goal of cooking at least one legume from scratch each week of the pandemic--it was definitely related to having eye surgery, which threw me off my game for a month, but I am working on getting back to it.  And I have so many dried beans to work with that it really does make sense to do so.

I made quite a few chickpeas and was looking for a new way to have them, and turned up this soup from Love and Lemons.  They have a new vegan cookbook published this fall, and if this recipe is any indication, it could be a good one.

• 1 tablespoon olive oil, plus more for drizzling
• 1 small yellow onion, chopped
• 2 big garlic cloves, peeled
• 1 teaspoon smoked paprika
• ½ tablespoon balsamic vinegar, more to taste
• 1 14-oz. can of diced tomatoes
• a few pinches of sugar, optional
• 3 sprigs fresh thyme leaves
• 1 cup cooked chickpeas, drained and rinsed, plus extra for garnish
• 1 cup coconut milk, full fat or light
• red pepper flakes, optional for garnish
• Sea salt and freshly ground black pepper

1. Heat oil in a medium pot. Add the onion, garlic a few pinches of salt and pepper, and cook until the onion is translucent. Add the paprika and cook until fragrant (30 seconds or so). Add the balsamic vinegar and stir. Add the tomatoes, sugar and thyme leaves. Stir, then add the chickpeas, coconut milk and water. Cover and simmer for 20-30 minutes. Uncover and let cool slightly.
2. Transfer to a blender and puree. Taste and adjust seasonings, adding parmesan cheese, if desired. If the soup is thick add a little water to thin to your desired consistency.
3. Scoop into bowls and top with remaining chickpeas, red chile flakes and a drizzle of olive oil.