Tuesday, February 3, 2009

Spiced Cauliflower and Chickpea Soup

cauliflower chickpea soup
A quick and easy soup that I ad-libbed last night, using pantry items and odds and ends I found in the fridge. Been busy lately? Me too. So busy I can barely write complete sentences! Note that the recipe below uses very approximated measurements.

1 Tbsp oil
1/2 small onion, chopped
1 clove garlic, minced
1 small potato, cut into 1/2-inch cubes
1 small carrot, chopped
1/3 medium head of cauliflower, cut into small florets
1/2 tsp garam masala
1/2 tsp curry powder
1/4 tsp ground turmeric
1/4 tsp ground cumin
1/4 tsp ground coriander
pinch of cayenne pepper
1 bay leaf
2 Tbsp pureed tomatoes from a can
1/2 of a 15 oz can of chickpeas, rinsed
2-3 cups vegetable broth
salt and black pepper
couple handfuls of chopped spinach or baby spinach
1/2 fresh lime

Heat oil in a 2-quart pot over medium heat. Add onion, potato, carrot, spices, and a pinch of salt. Cook until onion is translucent but not burnt. Add cauliflower, garlic, and tomato puree. Stir to incorporate evenly. Add chickpeas and enough broth to cover all the ingredients in the pot. Cover and bring to a boil, then simmer just until vegetables are tender. Season with additional salt and pepper to taste. Put spinach in bowls, and ladle soup over it. Finish off with a few squeezes of lime juice.

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