The secret to this soup - and, well, to most recipes using spices - is to first infuse the spices in the oil before you begin cooking everything else. Simply heating the spices for a quick 10 seconds infuses the finished product with smooth, incredible flavor (vs. the almost chalky taste spices can give a dish when added later on).
This was Z and I's favorite soup creation so far this year. So, grab a spoon and dig in!
*One note: Per usual, I didn't measure the spices - I eyeballed about 1 tablespoon cumin, 1 teaspoon turmeric, 1/2 teaspoon garam masala, and 1 teaspoon ground coriander. Additional pinches of spices can be added later, if needed.
Indian-Spiced Chickpea & Vegetable Stew
Yields: 4 servings
-2 tablespoons olive oil
-Pinch of cayenne
-1/2 yellow onion, diced
-3 medium carrots (or 4 small carrots), chopped
-1 clove garlic, minced
-1 15 ounce can chickpeas, drained and rinsed
-1 15 ounce can diced tomatoes (preferably fire-roasted)
-2 cups low-sodium vegetable broth
-1 bay leaf
-Salt and black pepper, to taste
1.) In a large saucepan, heat olive oil over medium to low heat. Add spices, stir, and cook only until fragrant (about 10 seconds). Add onions and carrots, and cook until softened (about 8-10 minutes).
2.) Add garlic and stir; cook just until fragrant, about 10 seconds. Add chickpeas, tomatoes, vegetable broth, bay leaf, salt, and pepper; bring to a boil.
3.) Lower heat to simmer and cook, stirring occasionally, for at least 20 minutes (can simmer longer if necessary). Taste and adjust seasonings as necessary before serving.
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The hearty texture from the carrots, tomatoes, and chickpeas also makes this one filling soup. Serve alongside some fresh bread for an extra boost of comfort.
What's your favorite soup or stew recipe to make when it's this freakin' cold outside?