Spicy Chickpea Tomato Soup

Note: I had this post scheduled for today but had to go back and add thisnote when I saw that Deborah had posted nearly an identical recipe! Ha! Guess we are just on the same page and, hey, you can never have too many chickpea tomato soup recipes, right?

Happy Monday! Today I'm linking up with Confessions of a Mother Runner and Tina Muir for Meatless Monday. Please visit their websites and check out the recipes from the linkup. I've discovered some really interesting ideas and great recipes through this linkup!

Tomato soup in winter sounds good. Spicy tomato soup sounds better. And spicy tomato soup with a protein boost from pureed chickpeas? Awesome! This recipe from Vegan Yum Yum is a winner.

Spicy Tomato Chickpea Soup

*Mustard seeds are a must in this recipe and gives the soup its unique flavor. I buy them from Indian grocery store, but you can also get them in your regular grocery store. I use them fairly often (mostly in Indian dishes) and think they're good to have on hand.

1. Sautee the diced onion in a large pot until soft, about three minutes. Add the garlic, cumin, and red pepper flakes and stir another minute.

2. Add the chickpeas, mustard seeds, and turmeric, and saute until the chickpeas turn golden. Note that if using veg broth in place of oil, keep adding enough broth so things don't stick to the pan.
3. Add tomatoes and salt and simmer 10-15 minutes until the tomatoes are cooked through.

4. Add the nutritional yeast if using and the hot water. Either transfer the soup to a blender to puree, or use an immersion blender.

The finished soup was amazing. Hearty and hot, it's a perfect winter comfort food. Plus, it's nutritious, light, and filling.

Can't wait to check out other Meatless Monday recipes!

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