Spiced Chickpea and Tomato Soup

[Guest guest]

I'm aiming to try out 2 new recipes per week and going through recipe books that

have been in my collection for a while. I made this soup for lunch today. It's

definitely a keeper.

Christie

 

Spiced Chickpea and Tomato Soup

 

2 tsp olive oil

1 onion, peeled and finely chopped

2 cloves garlic, crushed

1 Tbsp ground almonds

2 tsp garam masala (I used a balti spice mix instead)

1/2 tsp chili powder

1 tsp ground coriander

1 tsp turmeric

1 tsp grated fresh root ginger

400g (14oz) can tomatoes, pureed

175g (6 oz) cooked chickpeas

450mls (3/4 pt) vegetable stock

Salt and pepper to taste

Fresh chopped coriander leaves to garnish

 

 

Sauté onion in olive oil for about 5 minutes Add crushed garlic and cook for 2

minutes. Mix ground almonds and spices in a little water to make a paste, add to

the onions and cook for 3-5 minutes. Stir in tomatoes, chickpeas and vegetable

stock. Cook for 35-40 minutes to allow flavours to develop. Season to taste,

sprinkle with fresh chopped coriander leaves and serve.

 

Serves 4

 

Taken from Sainsbury's Vegetarian Cookery by Sarah Brown