I don’t go out of my way to cook vegetarian dishes and don’t often find them satisfying as meals. This soup is definitely an exception. There’s just enough almond butter to give the soup a deep, rich flavour with chickpeas making up the bulk of this hearty, Indian-spiced soup. The first time you make it will definitely not be the last.
Time: 25 minutes
Serves: 4
Ingredients:
1 tablespoon extra-virgin olive oil 2 onions – finely chopped 1 teaspoon fresh grated ginger 3 cups vegetable (or chicken) stock 19 ounce can chickpeas – rinsed and drained 3 tablespoons almond butter 2 teaspoons garam masala 2 tomatoes – chopped ¼ cup cilantro – finely chopped ½ teaspoon crushed chili flakesPreparation:
Heat a suitably sized pot containing the olive oil over medium heat. When the oil is hot, add the onions and ginger, stirring occasionally for seven minutes
While the onions and ginger are cooking, place one cup of the stock along with the chickpeas and almond butter in a blender or food processor and blend until smooth.
To the onions and ginger, add the garam masala, stirring often for one minute.
Add the tomatoes, chickpea mixture and remainder of the stock to the pot and bring to a simmer. Continue to simmer the soup for five minutes.
Remove the soup from heat and serve topped with the cilantro and chili flakes.