Coriander-Ginger Tomato Soup with Crispy Chickpeas, Cilantro & Yogurt

Directions

1. Preheat the oven to 425°F and line a baking sheet.
2. Peel and small-dice the yellow onion; set up a medium saucepan over medium-low heat.
3. Add a little oil to the pan, then stir in the onions with coriander and salt; cook until they turn golden, about 10 minutes.
4. Rinse and drain the chickpeas, then spread them on the prepared sheet with the whole garlic cloves. Drizzle with oil, season again with coriander and salt, and toss to coat.
5. Roast the chickpeas and garlic in the oven, stirring halfway through, until they are crispy and golden, about 15–18 minutes.
6. While the chickpeas roast, peel and mince the ginger; once the onions are golden, add the ginger to the pan, followed by the tomatoes and coconut milk; bring to a simmer and cook until slightly thickened, about 10 minutes.
7. Rinse and roughly chop the cilantro leaves, discarding the stems; set the cilantro aside.
8. When the chickpeas are done, peel and press the garlic from its skins into the pan and stir in half of the cilantro; remove from heat and blend the soup with a hand blender until smooth (or mash for chunkier).
9. Taste and adjust if needed, then ladle the soup into bowls; top with yogurt, crispy chickpeas, and the remaining cilantro before serving.