John Myers
Ingredients for 4 servings:
- 1 can of chickpeas (800 ml)
- 1 can of peeled tomatoes (850 ml)
- 1 onion(s)
- 2 garlic cloves
- 250 g celery
- 2 tbsp olive oil
- 2 tsp turmeric
- 2 tsp cumin
- 1 tbsp tomato paste
- 500 ml vegetable stock
- salt and pepper
- Cayenne pepper
- Sugar
- basil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Peel and finely dice the onion and garlic. Trim and thinly slice the celery, setting the celery leaves aside. Briefly fry the onion, garlic, and celery in hot olive oil and sprinkle with turmeric and cumin. Then add the tomato paste and sauté briefly. Deglaze with the stock and add the tomatoes and their liquid. Lightly crush the tomatoes and bring the soup to a boil. Rinse the chickpeas thoroughly in a sieve and drain. Add half of the chickpeas to the soup, season with salt and cayenne pepper, and simmer for 15 minutes. Then puree and season with salt, pepper, cayenne pepper, and sugar. Add the other half of the chickpeas and heat through. Finely slice the reserved celery leaves and basil leaves and sprinkle them over the soup. For a change, you can also add sliced Cabanossi to the soup or sprinkle feta cheese baked in sesame oil over the soup.
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