Chickpeas are a great source of protein, among other things, but the taste is somewhat pronounced. The tomatoes in this soup do a great job of blunting the chickpea flavour, as the chickpeas help add a creaminess to the soup – a match made in vegan heaven!
Makes 4 servings
1 1/2 cups chickpeas cooked or canned
2 minced garlic cloves
1 large can diced tomatoes (or if you want to make it fresh, you’ll need about 2 cups of water to 4 or 5 good sized vine tomatoes)
1 teaspoon cumin
2 tablespoons lemon juice
2 tablespoons olive oil
1 cup non-dairy milk
1 tablespoon dried or fresh basil, finely chopped
Salt and Pepper to taste
optional: if you’re looking for a little zing, add a pinch of cayenne pepper
In a large pot, warm olive oil and garlic for about 2 minutes on medium heat. Add all remaining ingredients and cook for about 30 minutes. Try not to let it boil, just a good steaming. If you like your soups on the chunky side, leave things as is. If you’re like me and prefer your soups smooth, let the soup cool and either use a standing blender or hand blender to process soup until it has reached the desired consistency.