Curried Chickpea Tomato Soup with Peanut Butter
It’s going to be all soup all the time for the rest of this month, so what’s another pot among friends?
Tomorrow is Soupapalooza (you should see the shopping list in front of me), so there will be plenty to share. But I made this one two days ago and sipped the last out of a mug at my desk this afternoon, and it’s almost better than coffee. The chickpeas make it thick, and pureeing them make it sippable. Peanut butter enriches it – peanut butter may be my new favourite soup ingredient – but you can leave it out. It’s soup – you can do anything you want.
Also? It’s even better the next day.
Curried Chickpea Tomato Soup
canola or olive oil, for cooking
1 onion, diced
4 garlic cloves, crushed
1 19 oz. (540 mL) can chickpeas, rinsed and drained
1 tsp. curry paste (or to taste)
1 tsp. chopped fresh rosemary
Pinch red pepper flakes
4 cups (1 L) chicken stock
1 19 oz (540 mL) can crushed tomatoes
1/2 cup cream (half & half or whipping) or plain yogurt
1 heaping spoonful peanut butter (optional)
Salt and pepper to taste
fresh lime wedgesIn a pot set over medium-high heat, sauté the onions until they start to turn golden. Add the chickpeas, rosemary and garlic. Add a bit of crushed red pepper flakes if you like.
Spoon half the chickpea mixture into a bowl and crush them roughly with a fork.
Add the chicken stock and tomatoes to the pot. Bring to a simmer and cook for about 30 minutes.
Add the cream and peanut butter and using a hand-held immersion blender, purée the soup until smooth. Stir the crushed chickpeas back in, add salt and pepper to taste and serve with a squeeze of lime.
February 21 2012 | soup | 16 Comments »
