Spanish Chickpea Soup
2 tablespoons of olive oil
1 onion
2 sticks of celery
1 clove garlic
1/2 teaspoon tumeric
1/2 teaspoon ground cumin
1 can chickpeas
1 can tomatoes
1 pint stock
4 oz frozen peas
salt and pepper
Chop roughly the onion, celery, garlic and fry gently in the olive oil for 5 minutes. This is best done in a fairly large, heavy bottomed saucepan. Add the spices and fry for another 3-4 minutes. Pour in stock, tomatoes and half the chickpeas and bring to the boil for a few minutes. Then put it in a food processor and whizz for until smoothish. Place back in the saucepan, add the frozen peas and the rest of the chickpeas, and heat through until the peas are just cooked. Season to taste and serve with crusty vegan bread. Wicked!!
P.S. The quality of the soup depends largely on the quality of the stock. So invest in a good one - my favorite is Marigolds Gluten Free Bouillon. Also very good is white Miso (fermented soya beans) available from most good healthshops, but don't use the dark Miso as it tastes like....!
SO HOW'D IT GO?
This recipe was delicious! I used white cannellini beans instead of garbanzo, didn't drain the beans or tomatoes, and used 1 1/2 cups of veggie stock instead of water. I also sautéed one crumbled soy chorizo and put in the soup along with the peas. This recipe was a hit and I will definitely make it again! Thanks! :-)