Tomato Chickpea Coconut Soup

Heat a pan with 1 tsp coconut oil, add 1/2 cup chopped tomatoes, cooked chickpeas and saute

Add water as required and season with 1/4 tsp black pepper powder and salt for taste

Cover and cook until soft

Blend until smooth using an immersive blender

Add 2 tbsp coconut milk, 1 tbsp chopped green capsicum, 1 tbsp chopped yellow capsicum and mix well

Simmer over low flame until all flavors combine well

Give it a Nestle Twist by adding pumpkin seeds

Serve warm.