Friday, February 6, 2009

Tomato Chickpea Soup - AKA Garbonzamato Soup

I am trying to pack in the low fat protein sources these days as well as put my new immersion blender to use thanks to my sister Mush! I had a little fun with the name for this one!
2 Tablespoons olive oil
2 cloves of garlic minced
1 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon curry powder
salt and pepper to taste
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can crushed tomatoes 1 cup jarred roasted red peppers, drained and rinsed
3 cups chicken or vegetable stock
sour cream (optional)


  1. In a medium saucepan, heat oil over medium heat.
  2. Slowly saute the garlic until golden.
  3. Season the garlic with spices
  4. Stir in chickpeas, tomatoes, and peppers and heat a bit.
  5. Stir in the stock and bring to a simmer.
  6. Cover for 5 minutes. Stir.
  7. Heat for another 10 minutes stirring often.
  8. Remove from heat and puree with immersion blender. (or else let cool and then work through blender in batches and return to pot).
  9. Divide soup into bowls and serve with a dollop of sour cream if desired.

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