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July 23, 2012 | by  | in Opinion |
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Lovin’ From The Oven

Spicy Carrot, Chickpea & Tomato Soup

I could happily survive on a diet of soup. Soup is one of the easiest meals to throw together in a hurry and improvisation is fairly simple when you are missing an ingredient or two. This recipe is my favourite. It’s also tasty with some shredded spinach for a bit of greenery, or some chicken or chorizo for you omnivores out there.

  •  What you need…
  • ▴  1 tbsp. oil
  • ▴  1 onion
  • ▴  1 carrot
  • ▴  1 piece of garlic
  • ▴  1 chilli (optional)
  • ▴  1⁄2 tsp. turmeric
  • ▴  1⁄2 tsp. cumin
  • ▴  1 tbsp. curry powder
  • ▴  1 can chickpeas
  • ▴  1 can chopped tomatoes
  • ▴  1⁄2-1 cup of stock (any kind will do) – use moreor less depending on what consistency you like your soup to be

How to make…

Heat the oil in a medium sized pot. Finely dice the onion, carrot, garlic and chilli and add to the heated oil. Sauté on a medium heat until the onions soften (about 3 minutes) then add turmeric, cumin and curry powder. Continue to sauté for a further minute or two in order to heat the spices and make them nice and fragrant, doing this will make them taste a whole lot better. Add chickpeas, tomatoes and stock, bring to the boil and simmer for approximately 20-30minutes until the carrots are tender. Salt and pepper to taste and enjoy with some toasted bread.

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