This soup is even better eaten the next day. It makes a great lunch too!
- Prep Time Minutes
- Cook Time Minutes
- Ready In Time0 Minutes
Ingredients
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1 x 15 oz. can of chickpeas, rinsed and drained
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3 cups vegetable broth
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3 tablespoons natural creamy peanut butter
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1 teaspoon peanut oil
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2 medium onions, chopped
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2-3″ knob of ginger root, peeled and minced fine
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1 tablespoon curry powder (or to taste)
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1 teaspoon ground cumin
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1 x 14 oz. can of diced tomatoes
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1/4 teaspoon cayenne pepper (or to taste)
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dash of sea salt
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chopped cilantro (optional garnish)
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Directions
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In a blender or food processor, combine the chickpeas, 1/2 cup of the broth, and the peanut butter. Blend until it's the consistency of a thick paste.
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Heat the oil in a large saucepan. Sauté the onions and ginger root until the onions are soft, about 7-8 minutes. Stir in the curry powder and the cumin and sauté for another minute.
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Add the remaining broth, the tomatoes, and the blended chickpea mixture. Stir well to combine. Simmer on a medium-low heat for about 10 minutes until everything is heated through. Season with cayenne and serve sprinkled with the cilantro.
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Notes & Tips
Notes & Tips: