Tomato and Chickpea Soup

Tomato and Chickpea Soup


By Dr. Anu Gupta Published: April 7, 2015

  • Yield: 5 Servings

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  1. Place 2 or 3 tbsp. of oil in a pot. It should be a bit more than just to cover the bottom of the pot without going overboard and making it too oily. The oil is one of the soup’s ingredients.
  2. Peel and bruise (but don’t break up) a couple of cloves of garlic.
  3. Add them to the oil with a sprig of rosemary. Sautee over a moderate heat till the garlic gets to a light golden colour. Discard the garlic.
  4. Simmer the tomato puree for about 15 minutes till the oil separates from the tomatoes. Drain and rinse the chickpeas. Tip them into the pot. Simmer for about 10 minutes.
  5. Add about a liter or so of veg / chicken stock depending how many you’re feeding. Season to taste, simmer for about 20 minutes. Remove the rosemary sprig and serve.
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    Dr. Anu Gupta
    Dr. Anu Gupta
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