Chick Pea and Tomato Soup
Chick Pea and Tomato Soup
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Tip ~
Ingredients
2 tbsp sunflower oil
1 red onion, chopped
2 garlic cloves, crushed
2 tsp cumin seeds
1 tsp mild curry powder
2 x 400g cans of chopped tomatoes
175g / 6oz carrots, diced
50g / 2oz red lentils
Finely grated zest and juice of 1 orange
425g can chick peas, drained
Salt and pepper
Method
- Heat the oil in a large pan and cook the onion, garlic, cumin seeds and curry powder for 5 minutes.
- Add the tomatoes, carrots, lentils and orange zest to the pan. Then make up the orange juice to 575ml / 1 pint with water and stir into the soup.
- Bring to the boil, cover and simmer for 30 minutes, until the carrots are tender.
- Allow the soup to cool briefly. Puree the soup until a fairly coarse texture is achieved. The toss in the chick peas and season to taste.
- Reheat the soup and serve with croutons scattered over the top if liked.