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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.
Course Soup
Cuisine Asian Canadian
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 2 .2 litres
Author Valerie Lugonja

Ingredients

  • 1 tbsp . of fennel seeds
  • 1 tbsp . of coriander seeds
  • 2 tsp of cumin seeds
  • 2 tsp . of yellow mustard seeds
  • 10 grams or 4 cloves of garlic , peeled
  • 135-150 grams or 1/2 large onion , chopped
  • 10 g olive oil
  • 1 tsp salt
  • 1 19 ounce can or 375-400 grams of garbanzo beans (chickpeas), drained
  • 1 28 ounce can or 800 grams of DOP tomatoes , not drained
  • 200-400 grams organic chicken stock
  • 2 red peppers , roasted, peeled, and seeded
  • freshly ground pepper , to taste

Instructions

  1. Toast the first 4 ingredients in TM bowl for 4 minutes at 100°C on speed 2; remove and set aside
  2. Weigh garlic and onion into TM bowl; chop for 3 seconds at speed 7
  3. 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
  4. Weigh in salt, garbanzo beans, tomatoes, and stock; cook at Varoma for 10 minutes on speed 2
  5. Add roasted pepper and purée all for 30 seconds at speed 8, until desired consistency
  6. Serve hot with a dollop of homemade yogurt