For an easy, rustic dinner, I look forward to this burnished red soup. It humbly relies on spices for deep flavors. No meat, just good technique.
What I like to do is sit with a steaming hot bowl of this savory tomato soup with a big chunk of bread, which I usually tear by hand and slather with butter.
This rustic chickpea tomato soup originated like many of my recipes when I was living and teaching cooking classes in New York. This class was all about how people can cook for one day and eat for five.
Canned Tomatoes for Tomato Soup
This soup made it on the menu because it reheats well for a convenient supper. For whatever reason, we were always given canned tomato puree instead of “tomato sauce.” We did our best to thin it out with lots of water, but it wasn’t the same. So, be certain to look at the tomato can label for the word “sauce”.
Actually, my favorite part was watching people experience the first step. Toasting the spices. This is a novelty for most people, who stare closely at the spices wondering what to look for.
I always enjoy using the palm of my hand to move the air towards my nose. Spices will release a toasty aroma when they are ready.
Everybody likes this vegetarian, gluten free recipe. Funny thing about working with spices, you will always find people who say it’s too spicy and people who like it as-is.
I’ve been told by about 20 people this recipe has the “right” amount of heat and by about 10 that it’s too spicy. If you’re at all concerned about the heat factor, you can skip the cayenne pepper. Taste, and always mute the intensity by adding more coconut milk.
If you make any adjustments, let others know in the comments below.
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