John Myers
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Tomato Soup with oriental Note and Chickpeas
The perfect tomato soup with oriental note and chickpeas recipe with a picture and simple step-by-step instructions.
- 100 g Dried chickpeas
- 2 Cans Pizza tomatoes
- 300 ml Vegetable broth ….. link see below …..
- 2 piece Onions, about 100 gr.
- 1 Bit Garlic
- 1 Bit Ginger
- 1 tbsp Tomato paste
- 1 tbsp Olive oil
- 3 Msp Ground cinnamon
- 1 tbsp Sugar
- Cayenne pepper
- Salt
- 5 Stalk Basil
- 5 Stalk Extra virgin olive oil
the evening before
- Soak the chickpeas in cold water overnight.
preparation
- Pour the chickpeas into a sieve and catch them, rinse briefly with cold water, then return to a saucepan, cover well with water, put the lid on and cook on low heat for about 60-90 minutes until soft. (Cooking time depends on the origin of the chickpeas, but if you want you can also use pre-cooked ones). Do not add salt until the last 5 minutes. When the chickpeas are soft, drain them over a sieve and collect them.
- Peel the onion and garlic, peel the ginger and dice everything finely. Heat the vegetable stock.
- Heat the olive oil in a saucepan and let the onions with the garlic sear briefly. Add tomato paste, cinnamon & sugar and roast briefly. Now add the pizza tomatoes & the vegetable stock and bring to the boil. Put the lid on and simmer gently for about 15 minutes on a low heat.
- In the meantime, pour the chickpeas over a sieve, rinse briefly under running water and drain well. Rinse the basil briefly, pat dry, then pluck the stalks from the leaves and cut the leaves into small pieces.
- Now coarsely puree the soup and season with salt & cayenne pepper to taste. Add the chickpeas and basil, heat again and let steep for 10 minutes.
- Put the finished soup in a soup cup and drizzle with some good olive oil and now ….. enjoy your meal …
- Basic recipe for my “grainy vegetable broth”
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