Monday, March 2, 2015

Creamy Spicy Chickpea and Tomato Soup

Soup can be such a hearty meal, full of veggies and nutrition.  It feeds the belly and warms the soul. Perfect for lunch, dinner, and in a mug for a mid-afternoon snack. I love soup. I love soup in all four seasons. I love the love that homemade soup connotes. But enough about my deep affection for soup! 

The original "inspiration" recipe for this allergy friendly version morphed into a four-version-tasting-supper for my family. The recipe in this post is the winning version, which my children have dubbed "Creamy Spicy." (There was also "Creamy Mild," "Broth-y Mild," and "Broth-y Spicy.") My mother wanted me to call it "Chickpea Surprise," because she (as a passionate chickpea hater) was shocked that she loved this soup! The chickpeas simply give the soup a creamy texture without dairy.

By ingredients, this Creamy Spicy Chickpea and Tomato Soup recipe is peanut-free, tree nut-free, dairy-free, egg-free, fish-free, wheat free, gluten free, soy free, and shellfish-free. Top 8 Allergen Free! As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends! 

Steps marked with an asterisk (*) are child friendly for children old enough to be responsible and safe at the stove top! Younger children should help with measuring for this recipe.   
Click HERE for more information! 

4 stalks celery, with leaves, diced
4 carrots, peeled and diced
2 large onions, diced
4   15oz. cans chickpeas, drained and rinsed
2   15oz. cans fire-roasted tomatoes
1   4oz can diced green chiles
2 tablespoons freshly ground cumin (click here for grinding                                                                         instructions)
1 heaping tablespoon freshly ground coriander
1 lemon, zest and juice
chopped cilantro for generous garnish
Kosher salt
freshly ground black pepper
Olive oil

  1. * Heat 3 Tablespoons of olive oil in a large dutch oven; add celery, carrots, and onions.  Season with kosher salt and ground black pepper. Cook over medium-high heat until vegetables are softened.
  2. * To the Dutch oven, add 12 cups water, chickpeas, tomatoes, cumin, coriander, and 1 teaspoon salt. 
  3. Simmer for 20-30 minutes.
  4. Carefully transfer soup in batches to a blender, preferably a high speed blender like a Vitamix. Puree until consistency is smooth.  Repeat with remaining soup.
  5. * Stir the lemon zest and juice into the pureed soup. 
  6. * Garnish generously with cilantro, season again with salt and pepper, and serve! 
Don't forget to check out my cookbooks on Amazon! 

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

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