Tomato Chickpea Soup

DD had this from the freezer for her tea, the original recipe is here

Ingredients

  • 1 tin chickpeas
  • 1 tin chopped tomatoes
  • 2 – 3 large carrots
  • 2 celery stalks, diced
  • 2 cloves garlic
  • 2 tsp cumin
  • 2 tsp paprika
  • 2 large bay leaves
  • 1 Tbsp raw cane sugar
  • 1 Tbsp tahini
  • 1 big squeeze of tomato puree
  • 4 Tbsp olive oil
  • 2 Tbsp dried basil
  • 2 Tbsp. dried parsley

 Directions

  1. Dice tomatoes, carrots and celery, put in slow cooker
  2. Drain & rinse the beans & add to the slow cooker
  3. Add bay leaves, basil, tomato paste, tahini, and sugar.
  4. Add 4 cups water and 2 veggie cubes
  5. Heat olive oil on medium low
  6. Peel, core and mince the garlic cloves, and brown in the oil
  7. Stir the cumin and paprika into the oil and heat for five minutes
  8. Add 1/2 cup hot water to the spice mixture to make a smooth paste, then transfer to the beans and veggies
  9. Turn heat to high, cook for 2 hours
  10. Blend soup
  11. Add fresh minced herb and pepper to taste
  12. Serve with chunks of fresh chewy artesan bread to dip in the soup
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Vegetarian. One husband, Two cats, Three kids.

Tagged with: ,
Posted in Slow Cooker, Vegetarian

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