Chickpea Tomato Soup

Ingredients

• 3 tbsp Rapeseed oil
• 1 Red Onion
• 2 Garlic cloves
• 2 tsp cumin
• 1 tsp mild curry powder
• 800 g canned tomatoes (Pelati)
• 2 carrots
• 50 g red lentils
• 1 Organic Orange
• 2 cups chickpeas (420 g drained weight)
• 600 ml water
• Salt
• Pepper
• 2 tbsp chopped parsley

Instructions

1. 1.

   Peel and chop the onion and garlic. Wash, peel, quarter lengthwise, and cut the carrots into pieces. Drain the tomatoes and cut them into small pieces. Sauté the onion, garlic, cumin, and curry powder in hot oil for 5 minutes.

2. 2.

   Add the tomatoes, carrots, and lentils and cook for another 5 minutes. Add orange zest and juice to taste and deglaze with water. Bring to a boil, then cover and simmer over low heat for 30 minutes until the carrots are tender.

3. 3.

   Drain the chickpeas and add them to the soup. Season with salt and pepper. Briefly bring to a boil, garnish with parsley, and serve hot.