Curried Chickpea and Tomato Soup

The Christmas season tends to make us run around doing last minute shopping and other errands which leaves little time for nourishment. This soup can be on the table in less than half an hour and I love the bit of heat coming from the curry paste. Chickpeas (aka garbanzo bean, Bengal gram) are a good source of cholesterol-lowering fiber, as are most other beans. A very versatile legume, they are in many Middle Eastern and Indian dishes such as hummus, falafels and curries. Chickpeas high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes.


Serves 6
recipe adapted from Occasions Magazine
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1 tablespoon vegetable oil
1 small white onion, diced
4 tablespoons Madras curry paste
2 oz. white wine
2 14-oz cans chickpeas
1 28-oz can chopped tomatoes
2 cups chicken stock

In a saucepan over medium-low heat, add oil and onion. Sauté onion until translucent. Add curry paste, wine and continue to sauté for 2-3 minutes. Add the chickpeas, tomatoes and stock. Bring the soup to a boil then reduce the heat and simmer for a minimum of 15-20 minutes before serving. Season with salt and pepper to taste.  Serve with warmed naan bread.

The Culinary Chase’s Note:  This delicious soup warms the heart and soothes the soul!