John Myers
Ingredients for 4 servings:
- 1 gr. can/n chickpeas
- 1 m.-sized onion(s)
- 1 clove(s) garlic
- 2 tbsp oil, neutral
- 600 ml water
- 1 can of tomatoes, chopped
- 1 tsp curry
- 3 tbsp parsley, dried
- 1 pinch of sugar
- 1 pinch of coriander, ground
- 1 pinch of chili powder or flakes
- salt and pepper
- curry
- 200 g sour cream
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
Food combining recipe protein
Drain the chickpeas and rinse briefly with cold water. Peel the onion and garlic and finely dice them. Heat the oil in a saucepan and sauté the diced onion and garlic. Deglaze with the water. Add the chickpeas, chopped tomatoes, curry, 2 tablespoons of parsley, sugar, coriander, and chili. Stir well, bring to a boil, and simmer gently uncovered for about 15 minutes. Then either puree the soup until smooth or pass it through a food mill. Reheat the soup (adding a little more water if the soup is too thick), season to taste with salt, pepper, and curry powder. Add the remaining parsley. Divide among plates and serve with a generous dollop of creamy sour cream. If you prefer meat, serve with sliced Wienerle or diced Leberkäse (liver sausage). Non-food separators can serve it with white bread/baguette/rolls. If you don’t like or tolerate sour cream, use soy cream. Then the soup is even vegan. Note 1: As a main course, the soup serves 4 people and as an appetizer, 6 people. Note 2: The pinch of sugar does not disrupt the food combining balance in any way. The sugar helps enhance the flavor of the tomatoes. Tip: If you have a curry mix for your spice grinder, use it instead of the curry powder. 10 turns of this mix will add more zest and give the soup a special “oriental” flavor.
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