Indian Tomato and Chickpea soup
This recipe from Age Epicure magazine June 5 2012
Serves 4
Ingredients
20 grams of EVOO
1 onion chopped
3 garlic cloves crushed
2 cm piece of ginger
1 teaspoon ground fenugreek
1 tablespoon of ground coriander
1 tablespoon of ground cumin
½ teaspoon cayenne pepper
2 teaspoons of turmeric
400gram can of chopped tomatoes
2 tablespoons of tomato paste
400gram can of chickpeas drained and rinsed
1 teaspoon of sugar
700 mls of water
2 tablespoons of stock paste
100 grams plain Yoghurt
1 tomato finely diced
2 tablespoons of fresh coriander sprigs
Cumin seeds
Method
Place chopped onion, crushed garlic and ginger into TM .
Chop on speed 8 for 20 seconds scraping down the sides of bowl.
The onion needs to be grated almost.
Add EVOO and saute at temp 90’ for 5 minutes on speed 2.
Add next 5 ingredients and cook on 100 for 2 minutes on speed 2.
Pour tomatoes and chickpeas into TM together with the tomato paste, sugar,
Water and stockpaste.
Simmer at 100’ for 30minutes speed 2 .
Serve with a dollop of yoghurt on the top then carefully add the diced tomato and coriander sprigs then a sprinkle of cumin seeds.
This is not pureed but has some texture to it
If you would like a chunkier soup set TM to reverse speed when cooking.
Original recipe says the grated onion thickens the soup without the need for cream or coconut milk.
Serve with Pappadams or toasted cheesy bread.
