|2 large cans (410g) of chickpeas in water|
|1 large can (400g) of chopped plum tomatoes|
|2 medium sized carrots|
|1 medium sized onion|
|1 medium sized potato|
|500ml warm vegetable stock (fresh or two stock cubes to water)|
|2 cloves of garlic|
|1 level teaspoon dried rosemary (two if fresh)|
|1 level teaspoon dried oregano (two if fresh)|
|1 level teaspoon dried basil (two if fresh)|
|Half a teaspoon of sugar|
|Half a teaspoon of curry paste or a few pinches of curry powder|
|1 tablespoon of vegetable oil|
|Salt and pepper to taste|
Peel and chop the onion.
Peel and slice the carrots.
Peel cut the potato into cubes.
Peel and finely chop the garlic.
This is a great soup for preparing advance leaving only the addition of chickpeas and five minutes to warm through before serving. To do this prepare everything as described in the recipe but don't add the chickpeas. Let the prepared soup cool then store in the fridge until ten minutes before serving. Then simply add the chickpeas and heat for five minutes.
The chickpeas are not added until the end of this recipe because the will provide great texture to the soup. The potato is used to thicken the soup with herbs and a touch of curry paste giving it depth of flavour. If you don't have curry paste then use a couple of pinches of curry powder.
Heat the oil in the pan then add the onion and fry over a medium heat for around 7 to 10 minutes until the onions are soft but not coloured. Stir and turn them frequently.
Add the remainder of the ingredients, except the chickpeas, to the pan and bring them to the boil. Reduce the heat so the soup is simmering (barely boiling) and cook for 40 minutes. Stir occasionally.
Return the liquidised soup to the pan, drain the chickpeas of their water and add them in as well. Stir well and simmer for a further five minutes. Taste the soup and add more salt and pepper to your taste.