Key Ingredients: apple cider vinegar, black pepper, canned tomatoes, cayenne, chickpeas, chili flakes, garbanzo beans, garlic, mustard seeds, Nutritional Yeast, onion, spicy chickpea tomato soup, turmeric, water
apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 1 Onion
- 2 Cloves of Garlic
- 3/4 Tsp Cumin
- 1/2 Tsp Chili Flakes
- 1/2 Tsp Mustard Seeds
- 1/2 Tsp Tumeric
- 4 Cups Chickpeas Pre-cooked or 2 cans
- 1 28 oz Can of Diced or Pureed Tomatoes
- 2 Tbsp Nutritional Yeast (optional)
- 2 Tbsp Apple Cider Vinegar
- 1 Cup Hot Water
- Black pepper and Cayenne to taste
This soup was inspired by a recipe from Vegan Yum Yum. We felt it needed a little more flavor and doctored it up a little. It’s vegan/vegetarian, dairy free, egg free and wheat/gluten free. Here’s what you do:
Heat your pot and peel and prepare onion and garlic. Add a small amount of water to the pan as you add the onion and garlic. Cover and let steam, then uncover and brown slightly to caramelize the natural sugars. Add the cumin and chili flakes and stir for another minute.
Next, add the mustard seeds, tumeric, and drained chickpeas. Saute until golden.
Add the tomatoes and let simmer for about 15-20 minutes. If using diced tomatoes make sure they cook fully so that they are soft and tender when checked with a fork. Turn off heat and let stand for about 5 minutes uncovered before using a hand blender to process until smooth. If you do not have a hand blender, process in batches in a normal blender.