garden of vegan Sundried Tomato chickpea soup

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Sensational Sundried Tomato and Chickpea Soup

 

Recipe By :Kramer and Barnard: GARDEN OF VEGAN

Serving Size : 4 Preparation Time :0:45

Categories : New Import Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium Spanish onion -- chopped

2 cloves garlic -- peeled and minced (2-3)

1 large carrot -- cut into thin rounds

1 tablespoon dark sesame oil

15 ounces canned chickpeas -- drained and rinsed

14 ounces canned crushed tomatoes

5 sundried tomatoes (packed in oil) -- (5 to 6) drained,

chopped

1 teaspoon cumin

1 teaspoon dry yellow mustard

1/8 teaspoon cayenne

1/8 teaspoon fresh ground black pepper

1/2 tablespoon apple cider vinegar

1 tablespoon soy sauce

2 cups vegetable stock

2 tablespoons tahini

1/4 cup chopped fresh parsley

 

1. Combine the onions, garlic, carrots and sesame oil in a medium stockpot over

a medium flame. Saute until the onions are translucent. Add the chickpeas,

crushed tomatoes, sundried tomatoes, cumin, mustard powder, cayenne, black

pepper, vinegar, soy sauce and vegetable stock.

 

2. Bring to a boil, then reduce heat to medium-low and simmer 20 minutes, or

until carrots are tender.

 

3. Transfer half the soup, in batches if necessary, to a blender or food

processor. Add the tahini and puree until smooth and thick. Return to the pot

and mix well to blend with remaining soup. Stir in parsley and serve.

 

Makes 4 servings.

 

Source:

" VEGETARIAN COOKING: Associated Press J.M. Hirsch 05-28-2003 "

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Per Serving (excluding unknown items): 354 Calories; 11g Fat (27.4% calories

from fat); 13g Protein; 54g Carbohydrate; 11g Dietary Fiber; 1mg Cholesterol;

1591mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 2 Fat.

 

NOTES : [AP excerpts] In the duo's recent release, The Garden of Vegan (Arsenal

Pulp Press, 2003), Sarah Kramer and Tanya Barnard capture how the modern vegan

eats -- selecting meat-free meals from a world of cuisines, and meshing them

with solid veg-head know-how.

 

REVIEW: Next up for testing was the pair's sundried tomato and chickpea soup.

Made as directed, this dish has a nice flavor, but was lacking when it came to

looks. The recipe calls for pureeing half of the soup just before serving. This

turned a previously appealing hearty tomato stew into a red mess that looked and

acted more Sloppy Joe than soup. That said, the taste was nice. If I made that

soup again, I would either add a 12-ounce package of ground beef substitute,

follow the recipe as written and go with the Sloppy Joe flow; or skip the tahini

and pureeing part entirely, and serve the soup with crusty bread.

 

Nutr. Assoc. : 0 0 0 0 2603 0 1447 0 518 0 0 0 0 0 0 0