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Curried Chickpea Tomato Soup

Yields1 Serving

 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

In 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.


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


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


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


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