Tuesday, March 1, 2011

Tomato Chickpea soup

I've only made this soup a couple of times now but its quickly becoming one of my favourites.  I served it with some fresh cheese biscuits (modified from a great recipe from my friend Michelle) and an avocado salad that I found online a few days ago.  Very filling!  I got the recipe originally from the Savvy Vegetarian website, it has the best vegetarian slow cooker recipes.

Tomato Chickpea Soup
1 chopped onion
4 cloves of minced garlic
a little bit of grated ginger
3 stalks of chopped celery
3 chopped carrots
7 chopped roma tomatoes
3 tsp cumin
1 tbsp tahini
1 tbsp sugar
1 can of tomato paste
1 tsp basil
2 cans of chickpeas
4 cups vegetable stock

*Saute onion, garlic, ginger, celery, and carrots until soft
*Mix in slow cooker with the rest of the ingredients and cook on low for 8-9 hours
*Use an immersion blender or food processor and blend until slightly chunky

Cheese Biscuits

1 cup whole wheat flour
1 cup unbleached flour
4 tsp baking powder
1/2 tsp salt
1/2 cup butter
3/4 cup milk
1 cup shredded cheddar cheese

*Mix dry ingredients in a large bowl
*Cut butter in with pastry cutter and add milk
*Fold in cheese and form into balls
*Bake at 400 for 15 minutes

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