Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion, chopped
- 1/2 teaspoon salt
- 1 teaspoon curry powder
- 2 tablespoons tomato paste
- 28 ounces whole tomatoes (1 can)
- 4 cups vegetable broth
- 14 ounces chickpeas (1 can)
- 2 tablespoons butter, cut into a few pieces
- 1/4 teaspoon freshly ground black pepper, to taste
How to Make
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Step 1: In a Dutch oven, heat the olive oil.
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Step 2: Add the onion, salt and curry powder.
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Step 3: Cook, stirring occasionally, until the onions are tender and turning translucent about 10 minutes.
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Step 4: Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds, don't burn.
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Step 5: Add the tomatoes, vegetable broth and chickpeas. Stir to combine.
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Step 6: Increase the heat to medium-high and bring the mixture to a simmer.
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Step 7: Cook for 15 minutes, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer.
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Step 8: Use a immersion blender and blend, leaving it a little chunky.
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Step 9: Season to taste.
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Step 10: Add butter or margarine if vegan.
We hope you enjoy this recipe!
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