From our kitchen to yours

Sara Joss

I wanted to introduce this recipe to all you soup lovers out there, before soup season becomes obsolete for the year. The blended chickpeas give this recipe a creamy texture, and you can play with the spice level. It is also totally vegan and yummy! Makes 4 servings.Ingredients:
2-3 tablespoons vegetable oil
1 sweet onion
2-3 cloves garlic, minced
teaspoon cumin
teaspoon chili flakes
teaspoon mustard seeds
teaspoon turmeric
1 15 ounce can chickpeas, drained and rinsed
1 28 ounce can diced tomatoes
1 teaspoon salt
2 tablespoons nutritional yeast, optional, but yummy
1 cup hot water
Black pepper to taste

Heat the oil in a large skillet with high sides or a large saucepan.
Add the onion and sauté for 2-3 minutes until softened.
Add the garlic, cumin, and chili flakes and stir for another minute.
Add the mustard seeds, turmeric, and the drained chickpeas. Sauté until the chickpeas begin to turn golden.
Add the tomatoes and salt and let simmer for 10 to 15 minutes until the tomatoes are cooked.
Transfer the mixture (all or half) to a blender. Add the nutritional yeast and hot water and blend until smooth. Blend in batches if you can’t fit everything in at the same time.
Perform a taste test and if everything is satisfactory, serve and enjoy!