Chickpea, Tomato and Rosemary Soup Puree

Prepare the vegetables. Pour coconut oil into a large pot. Add spinach and onion. Sauté for 3-5 minutes. Boil the tomatoes separately and peel them.

Prepare the soup. Add chickpeas, tomatoes, and spices to the blender. If necessary, dilute with vegetable broth to the desired consistency. Add onion and spinach for garnish to the finished soup. Optionally, add sesame seed meal.