Jul

Spicy Tomato and Chickpea Soup

YUMMMMMMMM!

I remembered reading a recipe for a soup similar to this in my dentist’s office, and wandered how effectively my Thermomix could toast the spices. The answer: very effectively! I couldn’t wait to get home and try it out. I just love the nibbley texture the spices give this soup, and the explosion of flavour I take pleasure in when I burst into a plump and juicy little spice seed. I am really happy with these flavours, the nutritive value, and the fact that there is virtually no fat in the entire soup. I really enjoy it with my homemade yogurt, though!

Spicy Tomato and Chick Pea Soup Recipe

Ingredients:

2 tsp. of yellow mustard seeds
1 tbsp. of fennel seeds
1 tbsp. of coriander seeds
2 tsp of cumin seeds
4 cloves of garlic, peeled
1 medium onion, chopped
10g olive oil
1 tsp salt
1 19 ounce can of garbanzo beans (chick peas), drained
1 28 ounce can of diced tomatoes, not drained
400g chicken stock
2 red peppers, roasted, peeled, and seeded
•reshly ground pepper, to taste

Instructions:

1. Toast the first 5 ingredients in the TM bowl for 4 minutes at 100°C on speed 2; remove and set aside

2. Place the garlic and onion in the TM bowl and chop for 3 seconds at speed 7; scrape down the sides of the bowl, re-add the spices, add the olive oil and sauté for 3 minutes at 100°C on speed 2

3. Add the salt, garbanzo beans, tomatoes, and the stock; cook at V for 10 minutes on speed 3

4. Add the roasted pepper and puree for 30 seconds at speed 8, until desired consistency

5. Serve hot with a dollop of homemade yogurt