Bite Of Minnesota: Spicy Tomato Chickpea Soup
School canceled? Check. Work canceled? Maybe! Today is most definitely a soup day. It’s one of those days where the snow keeps falling and it’s barely worth it to get in a car and drive around in the messy slush. Instead, many of us opt to stay inside all day or play in the snow and warm up with a hot cup of cocoa or a warming bowl of soup.
Depending on what you have on hand, you can make a hearty soup chock-full of vegetables, greens, beans, or pasta or you can go the pantry route using canned goods and spices. Either way, the house is sure to smell great with a pot of soup simmering on the stove.
Running low on fresh produce? Here’s a simple yet flavorful recipe for Spicy Tomato Chickpea Soup. Not up for something spicy? Leave out the crushed red pepper and you’ll still have a great tasting soup. The seasonings used in this soup give it a nice warmth while the chickpeas help to bulk it up and add a little creaminess.
Spicy Tomato Chickpea Soup
Vegan Yum Yum cookbook
2-3 tbsp vegetable oil
1 sweet onion, chopped
2-3 cloves garlic, minced
½ tsp cumin
½ tsp crushed red pepper
½ tsp mustard seeds
½ tsp turmeric
1 15-ounch can chickpeas, drained and rinsed
1 28-ounch can diced tomatoes
1 tsp salt
1 cup vegetable broth or water
Freshly ground black pepper, to taste
Heat the oil in a large skillet over medium heat. Add the onion and sauté 5-7 minutes until softened. Add the garlic, cumin, and crushed red pepper (if using) and stir for another minute.
Add the mustard seeds, turmeric, and the drained chickpeas. Sauté until the chickpeas begin to turn golden.
Add tomatoes and salt and let simmer 10 to 15 minute until tomatoes are cooked.
Transfer the mixture to a blender, add vegetable broth or water and blend until smooth. You might need to do this in batches and be careful to let some heat escape so the blender lid doesn’t pop off. Return to the pot and heat over medium-low until warmed. Add additional salt as needed and season with freshly ground black pepper.