** 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
- Heat oil, cook onion & potato ‘till onions are tender.
- Add garlic, cook 1-2 minutes. Add curry powder & cook 1 minute.
- Stir in tomatoes, then chickpeas.
- Add stock & bring to boil.
- Simmer, covered, 10-15 minutes.
- 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>