Tuesday, December 21, 2010

Spicy Tomato Chickpea Soup

It's always nice to have several Tomato soup recipes on hand and this recipe is especially nice because it contains chickpeas, which adds thickness and also provides protein. If you prefer your soup chunky, just blend half the soup leaving some chickpeas whole. An emulsion blender is a perfect way to get the texture just right and is less cleanup than a blender.

Spicy Tomato Chickpea Soup
- Vegan Yum Yum cookbook: Lauren Ulm

2-3 T. vegetable oil
1 sweet onion
2-3 cloves garlic, minced
1/2 t. cumin
1/2 t. chili flakes
1/2 t. mustard seeds
1/2 t. turmeric
1 15-ounce can chickpeas, drained and rinsed
1 28-ounce can diced tomatoes
1 t. salt
2 T. nutritional yeast (optional)
1 cup hot water
black pepper to taste

Heat oil in large skillet with high sides. Add the onion and saute for 2-3 min. until softened. Add the garlic, cumin and chili flakes and stir for another minute.

Add the mustard seeds, turmeric, and drained chickpeas. Saute until the chickpeas begin to turn golden.

Add the tomatoes and salt and let simmer for 10-15 min. until the tomatoes are cooked.

Transfer the mixture -all or half of it - to a blender. Add the nutritional yeast and hot water and blend until smooth. Blend in batches if you can't fit everything at the same time. Taste and add more salt if needed.

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