Name of Recipe: SPICY TOMATO & CHICKPEA SOUP
Number of People: 4
Ingredients:2 tsp. of yellow mustard seeds
3 tsp fennel seeds
3 tsp coriander seeds
2 tsp of cumin seeds (I used 1 tsp ground)
4 cloves of garlic, crushed
1 medium onion, chopped
Pinch salt
2 tsp sugar
400g can chick peas, drained and rinsed
400g can diced tomatoes
400g chicken stock
2 red capsicums, roasted, peeled, and seeded
Freshly ground pepper, to taste
Preparation:Fry the finely chopped onion and crushed garlic in a frypan until tender.
Toast the first 4 ingredients in the TM bowl for 4 mins 100C speed 2.
Add the fried onion and garlic to the bowl as well as salt, sugar, chick peas, tomatoes and the stock. Cook at Varoma temp for 10 mins speed 3.
Add roasted pepper and puree for 50 secs on speed 8, or until desired consistency.
Serve hot with a dollop of homemade/Greek yoghurt if desired.
Photos: Is this size okay, or would you prefer smaller?
Tips/Hints:The flavour is so much better for caramelising the onions and garlic in a frypan first, but of course you can do it in the TM if you prefer.
here's a link to the website where I found it:
http://acanadianfoodie.spaces.live.com/blog/cns!55C0FC976512499!3144.entry?wa=wsignin1.0&sa=107538791Members' commentswhisks - This is such a delicious soup, Julie. Beautiful rich flavour, with lots of depth. Everyone should try it!
VHJ - This is sensational. Thanks JulieO. In true form I didn't read the recipe all the way through & hadn't roasted the capsicum so just threw it in raw with the toms, chick peas etc. Also used fresh tomato and cooked the onions as per Thermomixer's suggestion. I will definitely make this again.
