Spicy Potato & Chickpea Soup

Name: Spicy Potato & Chickpea Soup
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 large onion, finely chopped; 3 garlic cloves, finely chopped or crushed; 1 carrot, quartered and thinly sliced; 12 oz potatoes, diced; 1/4 tsp ground turmeric; 1/4 tsp garam masala; 1/4 tsp mild curry powder; 14 oz can chopped tomatoes in juice; 3 3/4 cup water; 14 oz can chopped tomatoes in juice(this is your second can of tomatoes, now); 1/4 tsp chili paste, or to taste; 14 oz can chickpeas, rinsed and drained; 3 oz fresh or frozen peas; 1 salt & pepper (any amount is fine, personal preference); 1 chopped fresh cilantro, to garnish

ALR17 @cook_2706356

Algonquin, Illinois

My family was having a get-together and we wanted to prepare a starter consisting of soup and salad. We whipped up this recipe and everyone loved it! I hope you enjoy it, too.

ALR17 @cook_2706356

Algonquin, Illinois

My family was having a get-together and we wanted to prepare a starter consisting of soup and salad. We whipped up this recipe and everyone loved it! I hope you enjoy it, too.

Saved

Ingredients

20 mins

4 servings

1 tbspolive oil
1 largeonion, finely chopped
3garlic cloves, finely chopped or crushed
1carrot, quartered and thinly sliced
12 ozpotatoes, diced
1/4 tspground turmeric
1/4 tspgaram masala
1/4 tspmild curry powder
14 ozcan chopped tomatoes in juice
3 3/4 cupwater
14 ozcan chopped tomatoes in juice(this is your second can of tomatoes, now)
1/4 tspchili paste, or to taste
14 ozcan chickpeas, rinsed and drained
3 ozfresh or frozen peas
1salt & pepper (any amount is fine, personal preference)
1chopped fresh cilantro, to garnish

Saved

Steps

20 mins

1

Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 3-4 minutes, stirring occasionally, until the onion is beginning to soften.
2

Add the carrot, potatoes, turmeric, garam masala, and curry powder and continue cooking for 1-2 minutes.
3

Add the tomatoes, water, and chili paste with a large pinch of salt. Reduce the heat, cover, and simmer for 30 minutes, stirring occasionally.
4

Add the chickpeas and peas to the pan, continue cooking for about 15 minutes, or until all the vegetables are tender.
5

Taste the soup and adjust the seasoning, if necessary, adding a little more chili if wished. Ladle into warm soup bowls and sprinkle with cilantro.