Chickpea

Tomato soup with warm Indian spices

April  8, 2015
Author Notes

Inspired in part by tomato ginger soup and in part by my mothers chickpea curry —bronxbaker

  • Makes about 12 cups
Ingredients
  • 3 tablespoons neutral oil
  • 2 teaspoons cumin seeds
  • 2 medium yellow onions chopped
  • 2 tablespoons fresh ginger minced
  • 2 teaspoons minced jalapeno
  • 3 to 4 cloves garlic minced ( although that makes it quite garliky! so very up to you)
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 2 15 oz cans chickpeas
  • 2 28 oz cans crushed tomatoes
  • 1 cup Vegetable stock
  • 2 cups Water
  • 1 10 oz box frozen spinach thawed
  • 1 1/2 cups Frozen sweet peas thawed
  • salt and pepper to taste
In This Recipe
Directions
  1. Heat oil in large pot. When the oil is hot add cumin seeds and cook for about 30 seconds or until fragrant over medium high heat.
  2. Add onion to the pot and cook about 8 to 10 minutes, until the edges are brown then the ginger, garlic and jalapeno and cook about one or two minutes.
  3. Add the remaining spices to the pot and cook another minute or two
  4. Put the crushed tomatoes into the pot and cook for a few minutes then add the chickpeas, broth and water and cook 10 or 15 minutes to let the flavors mingle
  5. Finally fold in the peas and spinach cooking for only a minute or two

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