Curried Chickpea Tomato Soup

Curried Chickpea Tomato Soup


February 21, 2012


canola or olive oil, for cooking

1 onion, diced

4 garlic cloves, crushed

1 19 oz. (540 mL) can chickpeas, rinsed and drained

1 tsp. curry paste (or to taste)

1 tsp. chopped fresh rosemary

Pinch red pepper flakes

4 cups (1 L) chicken stock

1 19 oz (540 mL) can crushed tomatoes

1/2 cup cream (half & half or whipping) or plain yogurt

1 heaping spoonful peanut butter (optional)

Salt and pepper to taste

fresh lime wedges


1In a pot set over medium-high heat, sauté the onions until they start to turn golden. Add the chickpeas, rosemary and garlic. Add a bit of crushed red pepper flakes if you like.

2Spoon half the chickpea mixture into a bowl and crush them roughly with a fork.

3Add the chicken stock and tomatoes to the pot. Bring to a simmer and cook for about 30 minutes.

4Add the cream and peanut butter and using a hand-held immersion blender, purée the soup until smooth.

5 Stir the crushed chickpeas back in, add salt and pepper to taste and serve with a squeeze of lime.


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