In pot cook on low heat - 1 tbsp olive oil - 1 onion finely chopped - 1 potatoe finely chopped - 1 can chickpeas - 1 tsp paprika - 1 tsp thyme - Himalayan salt & fresh pepper - 2 cups vegetable broth - Fresh rosemary Blend one can chickpeas with its own water - add blended chickpeas to pot - also 2 cups water - Cook for another 15mins - add 1 cup light coconut milk Serve with roasted chickpeas & fresh rosemary
