Curry Tomato Soup with Chickpeas

Cook’s notes: Man, I love me some chickpeas. This is wonderful soup from cooking expert Pam Anderson. If you like Indian food, you’ll love this soup. It is wonderfully mild but flavorful and comes together quickly. You can, of course, use a hotter curry powder to intensify the heat. I used fat-free evaporated milk. To make it vegan, use coconut milk or any other non-dairy milk.

Pam Anderson says, “Add a little frozen spinach to the pot …  just look at the healthful meal you’ve made in just minutes. Why open a can of soup when something from scratch is this simple to pull off?”

The recipe makes 6 generous cups, serving 4. Note that the curry flavor intensifies overnight. Follow the recipe as written on Three Many Cooks

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