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! 



Ingredients:
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

Directions:
  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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