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Curried Chickpea Tomato Soup

Dinner With Julie
  • minutes
  • Serves

INGREDIENTS

canola or olive oil, for cooking

1

onion, diced

4

garlic cloves, crushed

1

(540 mL) can chickpeas, rinsed and drained

1 tsp

curry paste (or to taste)

1 tsp

chopped fresh rosemary

red pepper flakes

4 cups

chicken stock

1

(540 mL) can crushed tomatoes

1/2 cup

cream (half & half or whipping) or plain yogurt

1

heaping spoonful peanut butter (optional)

Salt and pepper

fresh lime wedges