Sunday, 24 November 2013

Spiced Chick Pea and Tomato Soup

From Sarah Brown’s Vegetarian Cookery, Sarah Brown, Century Hutchinson Australia, 1989.
I took a look at this recipe and it looked as though it could be put together in just a few minutes.

An onion was chopped and sautéed gently in olive oil until it had softened. Two chopped garlic cloves were now added and stirred in for a minute or two. I then added the remaining ingredients which had been mixed together to a paste in a little water: a tablespoon of ground almonds, 2 teaspoons garam masala, ½ teaspoon chilli powder, a teaspoon each of ground coriander and turmeric, a little grated fresh ginger. These were cooked for another couple of minutes. 

Now in went a can of chopped tomatoes and a can of chick peas. I filled up one of the cans with water and added that with a vegetable stock cube. It was now brought to the boil and then let simmer for half an hour.
Spicy. Easy. Satisfying.
Taste: ✔✔✔
Ease of cooking: ✔✔✔✔✔ 

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