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Avocado Toast with Roasted Tomato Soup & Crispy Chickpeas

Avocado Toast with Roasted Tomato Soup & Crispy Chickpeas Roasted Tomato Soup: 2½ pounds of plum tomatoes, halved length-wise Kosher salt Ground black pepper 1 large onion, chopped 1 tablespoon of butter ¼ cup of extra virgin olive oil, divided 2 cups of coconut milk, almond milk, or half & half ¼ cup of Parmigiano-Reggiano, grated, plus more for garnish Instructions: Preheat oven to 400 degrees F. Place the tomatoes cut-side up on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and ground black pepper and bake for 1 hour, until tomatoes are lightly charred on the edges. In a large soup pot over medium-low heat, add the onions, butter, 2 tablespoons of olive oi

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