Photo by Julie O’Malley
Spicy Tomato and Chickpea Soup (Thermomix)
2 tsp of yellow mustard seeds
3 tsp fennel seeds
3 tsp coriander seeds
2 tsp of cumin seeds (or 1 tsp ground)
4 cloves of garlic, crushed
1 medium onion, chopped
2 tsp sugar
400g can chick peas, drained and rinsed
400g can diced tomatoes
400g chicken stock
2 red capsicums, roasted, peeled, and seeded
Freshly ground pepper, to taste
- Fry the finely chopped onion and crushed garlic in a frypan until tender.
- Toast the first 4 ingredients in the TM bowl for 4 mins 100c speed 2.
- Add the fried onion and garlic to the bowl as well as salt, sugar, chick peas, tomatoes and the stock. Cook at Varoma temp for 10 mins speed 3.
- Add roasted pepper and puree for 50 secs on speed 8, or until desired consistency.
Serve hot with a dollop of homemade/Greek yoghurt if desired.