Potato/Chickpea/Tomato Soup (a recipe)

** Another soup recipe! Others to be found under the (new) Soup Recipes heading, here

  • 1 medium onion, chopped
  • 2 medium potatoes, peeled & diced
  • ¼ cup olive oil
  • 1-2 cloves garlic, minced
  • 1½-2 tsp. curry powder
  • 28 oz. can of tomatoes (drained, i.e., save the juice & drink it separately; don’t put it in the soup – it really does taste best that way, in my experience)
  • 2 cups of cooked chickpeas **
  • 4 cups stock or broth (I use organic vegetable bouillon)
  • ¼ c. minced fresh parsley leaves (I never use this)
  • salt & pepper

 

  1. Heat oil, cook onion & potato ‘till onions are tender.
  2. Add garlic, cook 1-2 minutes. Add curry powder & cook 1 minute.
  3. Stir in tomatoes, then chickpeas.
  4. Add stock & bring to boil.
  5. Simmer, covered, 10-15 minutes.
  6. Stir in parsley (if using; I never do) & season with salt & pepper (if desired).

 

** makes 9 cups (if you have room in your freezer, it makes good sense to double it!)

Note: I use organic ingredients.

** As for the chickpeas, since I greatly dislike canned ones, I buy organic ones dry, then cook up a big batch in my pressure cooker & freeze small quantities of them in glass mason jars. As of yet, there has not been a big disastrous pressure cooker accident, & I've been using the durn thing for about 20 years.  (If you like canned chickpeas, go right ahead & use 'em!! I am not the chickpea police... )

p.s. I LOVE this soup!!

<origin of this recipe: Mary McGrath, Toronto Star>