We're still mourning the loss of our chickens, and today to top it all off...snow! After our recent flirtations with the sun, we are trying to not take it personal that the sun hasn't bothered: calling, returning our affection, or coming by to heat up those daffodils he left behind...now frozen. So today I made this soup.
But there's soooo many other reasons you should start making this soup on a regular basis:
A) It's a great food storage soup
B) tons of fiber and vegetables
C) Indian soup means it's full of flavor and deliciousness
Spicy Chickpea Tomato Soup
2 - 19oz cans chickpeas (aka garbanzo beans), drained
1 - 13.5 oz. can coconut milk
2 - 14.5 oz can petite diced tomatoes
1/2 bunch of roughly de-stemmed cilantro
1/2 cup apple juice
1/2 tsp garam masala
1/2 tsp ground ginger
1 tsp salt
Throw in blender everything but spices, chicken stock, and 1 can of tomatoes. Puree to desired consistency. Transfer to pan and heat through while adding the rest of ingredients.
Garnish: 1/2 cup plain yogurt and chopped scallions (green part only)
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10 years ago
4 comments:
ok that looks so easy and delicious. Will have to try this!
It looks yummy. Do you do all your photo editing with Picasa?
Wendy
Bos, can you e-mail that recipe in a Word doc? For some reason, the right hand side of your pictures get cut off on my screen and I can't read all the ingredients. It sounds like one I will want to add to the cookbook!
Yes Wendy, Picasa is our new best friend.
Monica, the recipe went in the mail this afternoon. It seriously is so delicious.
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