Monday, March 21, 2011

Meatless Monday: Chickpea and Tomato Soup with Pimentón

Chickpea, pimentón and tomato soup / Tomati-kikerhernesupp, kergelt suitsune

I needed to look up some Portuguese recipes for a friend last weekend and obviously I turned to the very helpful Leite's Culinaria website. I did find the recipes I was looking for, plus a lot more. One of them was this simple, yet delicious soup recipe, originally from Tamasin Day-Lewis's book "Supper for a Song: Creative Comfort Food for the Resourceful Cook". I've adapted the recipe a little to suit our tastes, and we'll be definitely making this again. Puréeing some of the chickpeas/garbanzos to thicken the soup was a neat idea, and you can add more or less pimentón (aka smoked paprika) depending on the freshness and strength of your paprika powder.

While it's filling, it's also gluten-free and vegan, so perfect recipe for a Meatless Monday.

Chickpea and Tomato Soup with Smoked Paprika
(Kikerherne-tomatisupp, kergelt suitsune)
Serves four

1 Tbsp extra virgin olive oil
1 red onion, finely chopped
3 garlic cloves, finely chopped
2 celery sticks, chopped
2 Tbsp chopped fresh rosemary
400 g can tinned chickpeas/garbanzo beans, drained
1 tsp Pimentón de la Vera (smoked paprika)
2 bay leaves
1 Tbsp tomato paste
400 g can chopped tomatoes
1 litre of hot vegetable stock/bouillon
sea salt and freshly ground black pepper
some parsley leaves, to serve

Heat olive oil in a large saucepan. Add the onion, garlic, celery and rosemary and fry for a few minutes, until the aromatics are beginning to soften.
Add the chickpeas, smoked paprika, bay leaves, tomato paste and chopped tomatoes. Give it a stir and bring into a boil.
Add the stock, season with salt and pepper and bring into a boil again. Then reduce the heat, cover and simmer for about 10-15 minutes.
Remove the bay leaves.
Using a hand-held/immersion blender, purée some of the soup, leaving some of the chickpeas whole.
Divide between warmed soup bowls, garnish with parsley and serve.


Kalyn said...

This sounds just like my kind of soup!

ChichaJo said...

My kind of soup too! I love pimenton and am guilty of using it in almost everything!

Pille said...

Kalyn & Joey - well, I was thinking of you two ;)

Maite (Mai) said...

I am a Spanish (for my english, you have noticed) who has lived 5 years in Austria. I cook this dish (garbanzos con tomate) very often because, apart from healthy, is the flavor of "Spain" :-) If you want to cook them with a more "exotic" style, try putting a bit of curry Moroccan (Ras el hanout type) with a topping of shrimp. It's nothing traditional but is really delicious...

Also, in my bag never miss a package of paprika from La Vera, the most famous in my country.

Hasta pronto!

Anonymous said...

Wow! This soup sounds really delicious. I came around Your blog when looking for a recipe for condensed milk and berries, found this very interesting and will definitely visit again. I am from Finland, and Your recipes are extremely suitable for us. We do, indeed, have a estonian deli next to my job, which I would love to use more often. Maybe with Your recipes I will! Thanks, love, Päivi.

Pille said...

Maite - thank you for the ras el hanout tip - that's excellent!!!

Päivi - I imagine our tastebuds are pretty similar - so glad you've found Nami-Nami :)