1 large onion chopped 

4 garlic cloves chopped

1 large can of whole organic tomatoes

1 can organic coconut milk

1 can of chickpeas 

1 tsp paprika

1 tbsp balsamic vinegar

1/4 cup parmesan cheese

1 tbsp tomato paste

1 cup vegetable broth



salt and pepper

1 tbsp olive oil


  • in a large pot heat up olive oil, then add onion and garlic and sautee until soft 3-4 min
  • add paprika and cook until fragrant (just a few seconds)
  • add balsamic vinegar, stir well then add tomatoes, coconut milk, chickpeas and broth and spices
  • cook covered for about 20 min on a medium heat
  • once cooked transfer to a blender add parmesan and puree until smooth
  • add water if too thick