apparently on a theme
Feb. 23rd, 2026 07:16 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chickpea Masala Tomato Soup.
"This soup is homey and comforting, with flavors of Indian-inspired masala."
225 g dried garbanzo beans
3 cups stock (I used house-made)
1 3/4 cups canned tomato purée
1/2 cup onion, diced
4 1/2 tsp tomato paste (I used house-made)
1 Tbsp maple syrup
1 1/2 tsp garlic powder (Ha! I used fresh, also... more.)
1/2 tsp ground ginger (ditto to both above)
remaining spices: I substituted an equivalent amount of medium-hot curry powder to simplify.
1 tsp garam masala
3/4 tsp cumin
pinch salt
1/4 tsp turmeric
1/4 tsp pepper
1/8 tsp dried red chile flakes
pinch cloves
425 g canned diced tomatoes, undrained
1 cup spinach, chopped
165 g coconut milk
2 Tbsp cilantro, chopped
Soak the garbanzos for at least two hours. Drain and rinse them. Place the beans and 2 1/4 cups water in the CultPot and cook on High for 10-14 minutes (I went 12). Release the pressure naturally, then strain and rinse the beans.
Add the stock to a large pot. Add the tomato purée, tomato paste, onion, maple syrup, garlic, and ginger. Add the spices and stir well. Add the cooked garbanzo beans and diced tomatoes. Bring to a boil over high heat, then reduce the heat and simmer for 15 minutes. Stir in the spinach, coconut milk, and cilantro; cook for 1 minute longer. Ladle into bowls and garnish with more cilantro if desired.
What worked: The chickpeas were verrrry slightly crunchy, but fully cooked (with a bit of tooth) in the soup. The extra fresh garlic and ginger helped. The wife agreed with the "comforting but Indian" comment - she likes tomato soup, which is one reason I chose this recipe. It grew on me as I ate it, which is good, because this made a lot. Using the curry powder mix (probably) had a similar flavor profile and was less work.
What didn't: Almost too much for the pot I used, but that's not the recipe's fault.
Will I make it again? Perhaps. It was a good use for dried chickpeas; canned might be okay instead, though they might soften up more. That might be okay too as the wife thought having a few mashed into the soup for body would work.
"This soup is homey and comforting, with flavors of Indian-inspired masala."
225 g dried garbanzo beans
3 cups stock (I used house-made)
1 3/4 cups canned tomato purée
1/2 cup onion, diced
4 1/2 tsp tomato paste (I used house-made)
1 Tbsp maple syrup
1 1/2 tsp garlic powder (Ha! I used fresh, also... more.)
1/2 tsp ground ginger (ditto to both above)
remaining spices: I substituted an equivalent amount of medium-hot curry powder to simplify.
3/4 tsp cumin
pinch salt
1/4 tsp turmeric
1/4 tsp pepper
1/8 tsp dried red chile flakes
pinch cloves
425 g canned diced tomatoes, undrained
1 cup spinach, chopped
165 g coconut milk
2 Tbsp cilantro, chopped
Soak the garbanzos for at least two hours. Drain and rinse them. Place the beans and 2 1/4 cups water in the CultPot and cook on High for 10-14 minutes (I went 12). Release the pressure naturally, then strain and rinse the beans.
Add the stock to a large pot. Add the tomato purée, tomato paste, onion, maple syrup, garlic, and ginger. Add the spices and stir well. Add the cooked garbanzo beans and diced tomatoes. Bring to a boil over high heat, then reduce the heat and simmer for 15 minutes. Stir in the spinach, coconut milk, and cilantro; cook for 1 minute longer. Ladle into bowls and garnish with more cilantro if desired.
What worked: The chickpeas were verrrry slightly crunchy, but fully cooked (with a bit of tooth) in the soup. The extra fresh garlic and ginger helped. The wife agreed with the "comforting but Indian" comment - she likes tomato soup, which is one reason I chose this recipe. It grew on me as I ate it, which is good, because this made a lot. Using the curry powder mix (probably) had a similar flavor profile and was less work.
What didn't: Almost too much for the pot I used, but that's not the recipe's fault.
Will I make it again? Perhaps. It was a good use for dried chickpeas; canned might be okay instead, though they might soften up more. That might be okay too as the wife thought having a few mashed into the soup for body would work.
