Roasted Tomato and Chickpea Soup.

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Oh the snow.  Oh the ice.  I have to admit, I grew up in Pennsylvania and fully expect snow and ice in the winter but this winter!  This winter has been like no other – our kids haven’t been to school for a solid week of school since before Thanksgiving 2013!  Craziness.  So yesterday was just like all the other days… a delay then a cancellation.  My husband decided to stay at work overnight because he works an hour away and with an ice storm it was just safer.  Blessed with our power not impacted, unlike many of my friends, I got cooking.  I whipped up some fun treats and made a big pot of roasted tomato soup and added some chickpeas.

Okay, why chickpeas?  I know, chances are you’ve never heard of anyone adding them to tomato soup but with my vegetarian lifestyle – I try to find opportunities where I can add fiber-packed foods, I do it.  This wonderful combination pairs up beautifully together and keeps you full for hours.  Perfect winter food to warm your soul too, which we all need with this crazy winter.

Ingredients:

2 tablespoons of extra virgin olive oil
1 small yellow onion, diced
4 cloves of garlic, minced
1 carrot, peeled and finely chopped
1 -28 ounce can of organic fire roasted diced tomatoes
2 cups of vegetable broth
1 tablespoon of maple syrup
2 tablespoons of ground cinnamon
1/2 teaspoon smoked paprika
Salt and pepper
1 can of chickpeas, drained and rinsed well

Directions:

In a large Dutch oven over medium heat, add your olive oil and get hot.  Then add your onion and carrot and cook for 4-6 minutes or until translucent.  Then add your garlic.  Cook for about 30-45 seconds then add your tomatoes, broth, syrup, cinnamon, paprika, salt and pepper.  Turn the heat up and bring the soup to a boil.   Using a blender, Vitamix or hand immersion blender – blend the soup until creamy.  Then reduce the temperature and add your chickpeas.  Cover and simmer for at least one hour or more.

I served this with thinly sliced sourdough bread topped with grated Cabot Cheddar cheese – broiled for about 1 minute or until the cheese is bubbly and browning.

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— Knead to Cook

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