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Recipe

Spicy tomato and chickpea soup

Jan 28, 2012 1:00pm
  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Raita
  • 1/2 cup natural yoghurt
  • 1 tablespoon mint, finely chopped
  • 2 teaspoon lemon juice
Spicy tomato and chickpea soup
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 rindless bacon rashers, chopped
  • 600 gram kumara, peeled, chopped
  • 2 tablespoon vindaloo curly paste
  • 4 cup chicken stock
  • 400 gram can whole peeled tomatoes
  • 400 gram can chickpeas, rinsed, drained
  • naan bread, toasted, to serve

Method

Spicy tomato and chickpea soup
  • 1
    In a large saucepan, heat oil on high. Sauté onion and bacon 2-3 minutes, until onion is tender. Add kumara and paste and cook a further 4-5 minutes, until fragrant.
  • 2
    Stir in stock, tomatoes and chickpeas. Bring to boil. Reduce heat to medium and simmer 15-20 minutes, until kumara is tender.
  • 3
    Using a hand blender, puree soup until smooth. Season.
  • 4
    To make Raita; in a small bowl, combine yoghurt, mint and juice. Season to taste.
  • 5
    Ladle hot soup into serving bowls. Swirl through raita and serve with naan.

Notes

To turn this into a hearty vegetarian soup, remove bacon and use vegetable stock in place of chicken stock.

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