This recipe combines chickpeas, tomatoes and herbs with a hint of curry paste / powder for a warming but light soup.
The addition of a potato will thicken the soup slightly and the chickpeas (added at the end of cooking) add a slightly crunchy texture. A vegetarian soup which freezes well or it can be prepared in advance, stored in the fridge and reheated when needed (see Advice section below for details of preparing in advance).
1 large can (400g) of chickpeas
1 large can (400g) of chopped plum tomatoes
2 medium sized carrots
1 medium sized onion
1 medium sized potato
500ml 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
PREPARATION TIME: 15 minutes
COOKING TIME: 45 minutes
SERVINGS: 4 bowls of soup
EQUIPMENT: 1 large pan, hand blender or liquidiser.
Peel and chop the onion.
Peel and slice the carrots.
Peel and cut the potato into small cubes.
Peel and finely chop the garlic.
This is a great soup for preparing in 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 they 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.
Cooking Chickpea and Tomato Soup
Liquidise or blend the soup until it is smooth. You will need to do this in two batches unless your liquidiser bowl is very large.
Return the liquidised soup to the pan, drain the chickpeas of their water and add them to the soup. Stir well and simmer for a further five minutes. Taste the soup and add more salt and pepper to your taste.
Chickpea and Tomato Soup