This was initially one of those emergency weeknight meals, a 'delicious + delicious = delicious' throw-together with good things from the pantry. Fresh lemon and cilantro elevate this quick soup into something special and no one needs to know the pantry part. My then-young daughter named it 'Sunset Soup' because 'it tastes like the sunset when it's all red and yellow' and it is a family favorite THIS IS SARA'S MOM--I JUST REALIZED I WAS POSTING FROM HER ACCOUNT--OOPS! —Sara
small onion, finely chopped
cloves garlic, minced
1 1/2 teaspoons
(14 -1/2 ounce) can diced tomatoes, preferably fire roasted
(16 ounce) can chick peas, drained and rinsed
medium potato, peeled and diced
chopped fresh cilantro
lemon, cut into wedges for serving, optional
fresh cilantro for garnish, optional
In This Recipe
In a large saucepan, heat the oil over medium heat.
Add the onion and cook until softened, stirring often.
Add the garlic, curry powder, cumin, and 1/2 teaspoon salt and stir one minute.
Add the tomatoes with their juices and boil 5 minutes, until slightly reduced.
Add the chickpeas, potato, and broth. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
Stir in the lemon juice and cilantro.
For a slightly thicker consistency, smash some of the chickpeas with the back of a spoon.
Serve the soup, garnishing each portion with a lemon wedge and cilantro sprig.