Vegan Spiced Chickpea And Tomato Soup Recipe

About this recipe

A hearty and flavorful vegan soup featuring spiced chickpeas and fire-roasted tomatoes, perfect for a satisfying dinner. Serve with warm pita or crusty bread for dipping.

Ingredients

• 100 g Garlic - Single Clove
• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 100 g Sambar Onion Peeled
• 80 g Knorr Vegetables Stock Cubes
• 100 g Jk Jeera Powder / Cumin Powder
• 52 g On1Y Seed Cardamom Powder
• 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil

Instructions

1. 1. Heat 1/4 cup of extra virgin avocado oil over medium heat in a large pot.
2. 2. Add 1 minced garlic clove and cook for 2-3 minutes until fragrant.
3. 3. Grind 2 cups of cooked chickpeas and 1 peeled sambar onion in a food processor until slightly chunky.
4. 4. Add the chickpea-onion mixture to the pot and cook for 5 minutes, stirring occasionally to soften the onion.
5. 5. Stir in 2 teaspoons of ground cumin, 1/2 teaspoon of ground cardamom, 1/2 teaspoon of turmeric, and 1 teaspoon of salt. Mix well to coat the chickpeas with the spices.
6. 6. Pour in 2 cups of vegetable stock and stir to combine.
7. 7. Bring the soup to a simmer and cook for 10 minutes to allow the flavors to meld.
8. 8. Serve hot with warm pita or crusty bread for dipping.