Spicy Chickpea Tomato Soup
This delicious soup doesn’t take long at all to prepare, and is eaten up in even less time! Of course, it is a little spicy. Just keep in mind – almost anything that has sweat inducing, runny nose causing spices in it, can all be made as spicy or not as spicy as you would like. It’s generally added to taste. So at least there is that. 🙂
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What you will need:
8 chopped garlic cloves
2 chopped jalepenos
1 piece of peeled, chopped fresh ginger – about 2 inches in length before hand
1 Tbs ground coriander
3 onions, medium diced
2 C. water
2 Tbs ground cumin
3/4 tsp cayenne pepper
1 1/2 C. canned diced tomatoes
2 15 oz. cans chickpeas – drained and rinsed
2 Tbs cilantro leaves
Step 1 – In a food processor, combine garlic, jalapenos and ginger. Process until it is a paste. In a large nonstick skillet, heat the oil. Add the onions and cook over moderately high heat until sizzling – about 3 minutes. Reduce the heat to medium and cook, stirring occasionally until the onions are browned – about 7 minutes.
Step 2 – Add the garlic paste and cook, stirring until fragrant – about 2 minutes.
Step 3 – Add the cumin, coriander and cayenne (to taste) and cook, stirring for about 1 minute.
Step 4 – Add the tomatoes and simmer over medium heat until thickened for about 6 minutes.
Step 5 – Add the chickpeas and water. Let simmer until the chickpeas are flavored wit the soup – about 8 minutes.
Step 6 – Season with salt and garnish with cilantro. This dish is ready to serve! It is delicious topped with plain yogurt and naan! They add additional flavor while simultaneously cooling your taste buds.
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