This delicious soup is so, so easy. A can of Italian tomatoes, a can of chick peas, stock and some fabulous curry powder!
In a stock pot, heat the olive oil over medium heat. Add the onion and cook until soft.
Add the curry powder and cook an additional minute.
Add the tomatoes, chickpeas and stock. Bring to a simmer. Cook 10 minutes.
Puree with an immersion blender until smooth.
Season with salt and pepper to taste.
Variation: If you enjoy cilantro, you can add 1/4 c. (50 ml) chopped in Step 3. I often add a spoonful of lemon juice, too.
Canned chickpeas are one of my favourite types of canned legumes. They keep their shape well and are very convenient to use in soups and salads. The original recipe was provided to me by Libby Fowler, and has become one of my all-time favourite quick and easy soups.
6 servings