Sunday, January 18, 2009
This was a busy work week for me, so my cooking has been more basic than inspired lately.
It didn’t even occur to me until last night that the only soup I made this week was a recipe I had already posted, so I could not participate in Deb at Kahakai Kitchen’s Souper Sunday this week.
But this afternoon I proved that really good soup does always need to be a time consuming affair. After church, I was leafing through some magazines and the February issue of Redbook had the caption “Simple Soup Suppers” on the cover.
Curious, I leafed to the article and found a Tomato-Coconut Soup with Spiced Chickpeas that looked yummy – and best of all, I had most of the ingredients for the recipe right in my cupboard.
Even though this recipe was new and I had no idea how these ingredients would taste together, I changed the recipe to reflect the ingredients I had on hand and just followed my instincts with crossed fingers.
This is a spicy, flavorful take on cream of tomato soup that only takes about a half an hour to make. The flavor was sublime. It has a hint of ginger and curry with the smoky flavor of roasted peppers (my addition) complementing the tomatoes. The coconut milk adds creaminess, but I couldn’t taste the actual flavor of coconut. And the spiced chick peas were tasty enough that the Kitchen Genius ate handfuls of them as snacks as well as sprinkling them on his soup.
Truthfully, I never would have tried to make this soup if it weren’t for Souper Sundays. One of the things I love the most about food blogging is it stretches me out of my comfort zone of ordinary recipes and inspires me to try new things so I have something fun to write about. This one’s a keeper.
*** Tip: For roasted peppers, cut pepper in quarters and cut out stem and seeds. Cut each quarter in half and place skin side up in baking sheet lined with foil. Broil until skin is blackened, about 5 minutes. Place hot peppers in a Ziploc bag and seal tight. In 5 – 7 minutes, the skins will be loose enough to easily slip off.
Kicked up Cream of Tomato Soup with Spiced Chickpeas
(Adapted from Redbook magazine)
2 tablespoons olive oil
1 large onion, diced
2 teaspoons minced garlic
2 teaspoons minced fresh ginger root
1/2 cup roasted red or yellow peppers, diced
1 – 15 ounce can diced tomatoes
1 – 15 ounce can chicken broth
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 cup light coconut milk
Spiced Chick Peas
3 tablespoons flour
1/2 teaspoon curry powder
1/2 teaspoon salt
1 – 15 ounce can chickpeas, drained and rinsed
2 tablespoons vegetable oil
Sour cream, sliced scallions
Heat oil in five quart soup pot over medium-high heat. Add onion and sauté 4 minutes until translucent. Stir in ginger and garlic and cook two minutes until fragrant. Add tomatoes, roasted peppers, chicken broth, salt and pepper. Bring to a boil, turn down and simmer for 25 minutes.
While soup simmers, place flour, curry powder, and salt in a Ziploc bag. Close and shake to combine. Add chickpeas to the bag and toss until coated. Heat oil in large skillet over medium high heat. Pour chickpea mixture in a sieve and shake off excess coating. Add to skillet and sauté 6 – 8 minutes, stirring frequently until golden brown and crusty. Drain on paper towels.
Puree soup using a hand held immersion blender. Stir in coconut milk and place back on stove until heated through. Ladle soup into bowls. Garnish with a teaspoon sour cream and sliced scallions. Spoon spiced chickpeas over each serving.
For a printable recipe click here