Tomato and Chickpea Soup II

Ingredients for 3 servings:

• 150 g chickpeas
• 1 liter of water
• 2 bay leaves
• 2 tsp turmeric
• 2 tsp cumin, ground
• 1 tbsp tomato paste, ad T.
• 40 g ginger
• 1 pinch(s) of sugar
• 1 can tomato(s), finely chopped, (425)
• 2 tbsp olive oil
• 100 g onion(s)
• 2 garlic cloves
• 200 g tofu, plain
• 1 tbsp vegetable broth, granulated
• Herbal salt, if desired

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

gluten-free, egg-free, dairy-free, vegan

Soak 150g of chickpeas for about 24 hours. Discard the soaking water, add 1 liter of fresh water to the chickpeas, bring to a boil, reduce the heat, and remove any foam with a slotted spoon. Finely chop the onion and fry it in hot oil. Briefly fry the finely chopped garlic. Add the tofu, which has been finely crushed with a fork, and fry until the tofu turns a light yellow-brown. Add the tofu to the soup, along with the bay leaves, turmeric, ground cumin, tomato paste, finely chopped ginger, and a pinch of sugar. Close the lid and simmer gently for about 45 minutes. Add the can of tomatoes and 1 tablespoon of granulated vegetable stock, bring to a boil, reduce the heat, and purée slightly with an electric blender; you should still be able to see the peas. Season to taste and add more herb salt if desired.