Coconut Chickpea Soup with Grilled Cheese!

For the soup:

1 T. olive oil

1 small onion, diced

3 medium tomatoes, diced

2 garlic cloves, minced

1 T. red wine vinegar

1 T.  sugar

1 t. curry powder

1 t. cumin

1/2 t. cayenne

1 t. salt

1 t. pepper

2 sprigs thyme

15 oz. chickpeas

15 oz. coconut milk

1 1/2 c. water

fresh basil leaves

 

For the sandwich:

2 slices bread

2 oz. brie

1 t. butter

 

Saute onion and tomatoes in olive oil until soft.  Add garlic and cook for a minute more.  Add vinegar, sugar, spices, and thyme.  Add chickpeas, coconut milk, and water and simmer for 10 minutes.  Puree soup with an immersion blender and garnish with basil.

 

Meanwhile, layer the brie in between slices of bread and spread butter on the outside.  Grill in a panini press until golden brown.