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Spicy Tomato Chickpea Soup
A Canadian Foodie Original Recipe that will leave you warmed from head to toe in the cold Canadian Winter months.
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 2 .2 litres
Author Valerie Lugonja
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1
tbsp
. of fennel seeds
-
1
tbsp
. of coriander seeds
-
2
tsp
of cumin seeds
-
2
tsp
. of yellow mustard seeds
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10
grams
or 4 cloves of garlic
, peeled
-
135-150
grams
or 1/2 large onion
, chopped
-
10
g
olive oil
-
1
tsp
salt
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1 19
ounce
can or 375-400 grams of garbanzo beans
(chickpeas), drained
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1 28
ounce
can or 800 grams of DOP tomatoes
, not drained
-
200-400
grams
organic chicken stock
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2
red peppers
, roasted, peeled, and seeded
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freshly ground pepper
, to taste
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Toast the first 4 ingredients in TM bowl for 4 minutes at 100°C on speed 2; remove and set aside
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Weigh garlic and onion into TM bowl; chop for 3 seconds at speed 7
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Scrape down sides of TM bowl and add toasted spices and weigh in olive oil; sauté for 3 minutes at 100°C on speed 2
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Weigh in salt, garbanzo beans, tomatoes, and stock; cook at Varoma for 10 minutes on speed 2
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Add roasted pepper and purée all for 30 seconds at speed 8, until desired consistency
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Serve hot with a dollop of homemade yogurt