Feeling international? Try this! You won’t regret it…It’s one of my mother and I’s favourites.
(adapted from Weight Watchers by my mother)
For 4 (small portion) servings
One 15oz can of chickpeas, drained then rinsed (use a 19oz can if it is all you have)
3 cups chicken broth
3 tablespoonfuls creamy peanut butter
1 tablespoonful vegetable oil
2 medium onions, chopped
1 inch piece of gingerroot, peeled and minced
1 ½ teaspoonfuls curry powder
1 teaspoonful ground cumin
One 14 oz can of diced tomatoes (or ½ – 29 oz can – do NOT use the tomatoes with added herbs)
(Trick: if you have whole tomatoes, cut them in smaller pieces before adding to the soup. I also used pureed tomatoes sometimes.)
¼ teaspoonful cayenne pepper (sometimes I replace it with a finely chopped jalapeno pepper – the taste is fresher)
Fresh coriander/cilantro leaves, chopped (optional)
- In a food processor, combine the chickpeas, ½ cup of broth and the peanut butter. Puree
- In a large (preferably non-stick) saucepan, heat the oil on medium-high heat. Add the onions and gingerroot and cook till the onions are soft. (Trick: Do NOT let brown, as it will taste bitter)
- Add the curry powder, the cumin and the cayenne (or the chopped jalapeno) and sauté 1 minute longer.
- Add the remaining broth, the tomatoes and the chickpea mixture; simmer 5 – 10 minutes. Puree in the food processor.
- Add salt to taste.
- Sprinkle with chopped coriander leaves and serve.
Mom’s notes: Easy to make. Most ingredients are easy to find and total cost is reasonable.