Chickpea and White Bean Soup
Ingredients
- 2 Tbsp olive oil
- 1 onion, minced
- 3 garlic cloves, minced
- 1 1/2 tsp cinnamon ground
- 2 tsp Australian Black Lime
- 1 tsp turmeric, ground
- 1 tsp sea salt + more to taste
- 1/4 tsp black pepper
- 2 Tbsp tomato paste
- 1 (425gm) can fire roasted tomatoes, minced *see note below
- 4 cups vegetable stock
- 425 gm white beans, canned, drained and rinsed
- 425 gm chickpeas, canned, drained and rinsed
- 1 medium potato, peeled and cut into cubes
- 1 green bell pepper, seeded and diced
Directions
- Heat the olive oil in a medium stock pot. Add the onion and garlic and sauté for 3-5 minutes, or until the onions are translucent.
- Add the cinnamon, Australian Black Lime, turmeric, sea salt, black pepper and tomato paste. Sauté for 2 more minutes.
- Add the fire roasted tomato, vegetable stock, white beans, chickpeas, potato, and green pepper. Bring to a simmer and cook for 30 minutes or until the potatoes are tender. Adjust the seasoning with more salt and pepper as desired.
- Serve the Abgoosht with long grain rice, warm bread, pickles and fresh herbs, like mint or parsley.
NOTE:
To make your own fire roasted tomatos:
1kg Roma Tomotoes
1/2 cup olive oil (divided)
3 cloves garlic
1 1/2 Tablespoon Italian Seasoning
Prepare your tomatoes by slicing them lengthwise in half. Remove as much fluid and as many seeds as possible. You can use a spoon to help you with this process.
Brush your grill or pan with olive oil. While in another bowl combine the rest of the olive oil and spice.
Dip your cut tomotoe into the mixture. Allow it to drip with olive and place in pan or grill cut side down. Repeat for until all tomotoes are processed. Place remaining oil mixture into pan and grill until chared. If using the oven allow to roast for around 45 mins.