This simple, beautifully coloured golden soup will warm you through on long winter evenings. Nourishing, easy to prepare and wonderfully satisfying on its own — no meat needed.
Ingredients (serves 4)
- 1 x 400 g tin chickpeas
- 1 x 400 g tin chopped tomatoes
- 3–4 potatoes, peeled and diced
- 1 onion (red preferred)
- 1 tsp lemon juice
- 1 tsp cumin seeds
- 1 tsp curry powder
- Olive oil
- 250 ml water
- Salt and pepper
Instructions
- Drain and rinse the chickpeas. Finely dice the onion. Peel and cube the potatoes.
- Heat olive oil in a large pan. Toast the cumin seeds until fragrant. Add the onion and cook until golden.
- Add the curry powder, then the tomatoes, chickpeas, potatoes, lemon juice and water.
- Season well. Simmer over medium heat for 15 minutes until the potatoes are tender and the broth has thickened.
- Serve as a hearty soup or thick stew with warm naan or crusty bread.
बोन अप्पेतित! 🇮🇳