Vegan Chickpea and Tomato Soup

Submitted by Steven Michael

"A simple yet satisfying vegan soup with a bit of middle eastern accent. I used pre-prepared curry powder (for the sake of simplicity), but a custom curry blend would be great."

 

• Ready In: 1hr 30mins
• Ingredients: 18
• Serves: 4-6

ingredients

• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 2 teaspoons cumin
• 2 teaspoons hot paprika
• 2 teaspoons curry powder
• 1 (6 ounce) can tomato paste
• 2 tablespoons tahini
• 2 (16 ounce) cans chickpeas, drained and rinsed
• 6 ripe plum tomatoes, diced
• 2 -3 large carrots
• 2 stalks celery, diced
• 2 large bay leaves
• 1 tablespoon tahini
• 1 teaspoon salt
• 2 tablespoons dried basil
• 1 tablespoon soy sauce
• 2 tablespoons minced fresh parsley or 2 tablespoons cilantro
• 1 quart vegetable broth

directions

1. Sauté garlic in olive oil until aroma is released.
2. Add cumin and paprika and sauté until aroma is released (3 to 5 minutes).
3. Add 1/2 C vegetable both.
4. Stir in curry powder and blend.
5. Stir in tomato paste
6. Stir in tahini and blend.
7. Add chickpeas, bay leaves, basil, and salt.
8. Add 4 cups vegetable broth.
9. Bring to boil, simmer covered for 60 to 90 minutes.