Spicy Tomato Chickpea Soup

Recipe adapted from  Vegan Yum Yum.  Check out Lolo’s book and blog-it’s impressive!

INGREDIENTS:

2-3 Tbsp olive oil

1 onion, diced

2-3 cloves garlic, crushed or minced

1/2 tsp cumin

1/2 tsp chili flakes

1/2 tsp mustard seeds, ground

1/2 tsp turmeric

1 (150z) can of chickpeas, rinsed and drained

10-15 fresh plum tomatoes, heirloom or round tomatoes, diced (alternately you can use 1 (28oz) can of diced tomatoes)

1 tsp salt

1 cup hot water

black pepper to taste

INSTRUCTIONS:

In a heavy bottomed skillet, heat oil, onion and garlic until softened.  Add the cumin and chili flakes and stir for another few minutes.

Add the chickpeas, mustard seed and turmeric and sautee until chickpeas begin to turn golden.

Stir in the tomatoes, salt and hot water and simmer for 10-15 minutes.

Transfer mixture to a large blender ( this is where I recommend the Vita Mix) and blend until smooth.

Serve with fresh pepper and some basil.

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