Ingredients
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For the soup base:
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1 medium onion, chopped
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2 cloves garlic, minced
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1 carrot, peeled and grated
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1 celery stalk, sliced
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2 tomatoes, chopped (or 1 can diced tomatoes)
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2 bay leaves
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1 teaspoon ground cumin
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1 teaspoon paprika
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1 tablespoon vegetable oil or olive oil
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1 cup water
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For the sauce:
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1 can drained and rinsed chickpeas or garbanzo beans
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1 can drained and rinsed black-eyed peas (optional)
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1 can coconut milk (full fat, preferably BPA-free)
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Salt to taste
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Ground black pepper to taste
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½ teaspoon red pepper flakes (for added heat)
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Optional garnish:
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Chopped fresh coriander or parsley
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Sliced avocado
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Sour cream or Greek yogurt
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Crushed tortilla chips
Directions
Subtitle: A Heartwarming Vegetarian Meal Packed with Vitamins and Protein
Ingredients:
For the soup base:
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 carrot, peeled and grated
* 1 celery stalk, sliced
* 2 tomatoes, chopped (or 1 can diced tomatoes)
* 2 bay leaves
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* 1 tablespoon vegetable oil or olive oil
* 1 cup water
For the sauce:
* 1 can drained and rinsed chickpeas or garbanzo beans
* 1 can drained and rinsed black-eyed peas (optional)
* 1 can coconut milk (full fat, preferably BPA-free)
* Salt to taste
* Ground black pepper to taste
* ½ teaspoon red pepper flakes (for added heat)
Optional garnish:
* Chopped fresh coriander or parsley
* Sliced avocado
* Sour cream or Greek yogurt
* Crushed tortilla chips
Instructions:
1. Heat a large pot over medium heat. Add the oil and sauté the onions until translucent, about 5 minutes.
2. Stir in the garlic, carrots, and celery and cook for another minute.
3. Pour in the water, bring to a boil, and simmer for 10 minutes to soften the vegetables.
4. Add the tomatoes, bay leaves, cumin, and paprika. Simmer for 10 more minutes uncovered.
5. While the soup base is cooking, prepare the sauce. In a blender, combine the chickpeas, black-eyed peas, coconut milk, salt, and pepper. Blend until smooth. Set aside.
6. Once the soup has reached your desired thickness, turn off the heat. Discard the bay leaves. Taste and adjust seasonings as needed.
7. Ladle the soup into bowls and drizzle each serving with some of the reserved sauce. Garnish with your choice of toppings.
Serve immediately. Enjoy!
Note: This recipe makes approximately 6-8 hearty servings. It’s best served hot and pairs well with crusty bread or gluten-free buns.
Steps
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1
Done
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Heat a large pot over medium heat. Add the oil and sauté the onions until translucent, about 5 minutes. |
|
2
Done
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Stir in the garlic, carrots, and celery and cook for another minute. |
|
3
Done
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Pour in the water, bring to a boil, and simmer for 10 minutes to soften the vegetables. |
|
4
Done
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Add the tomatoes, bay leaves, cumin, and paprika. Simmer for 10 more minutes uncovered. |
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5
Done
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While the soup base is cooking, prepare the sauce. In a blender, combine the chickpeas, black-eyed peas, coconut milk, salt, and pepper. Blend until smooth. Set aside. |
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6
Done
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Once the soup has reached your desired thickness, turn off the heat. Discard the bay leaves. Taste and adjust seasonings as needed. |
|
7
Done
|
Ladle the soup into bowls and drizzle each serving with some of the reserved sauce. Garnish with your choice of toppings. |
