Tomato And Chickpea Bisque

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Tomato And Chickpea Bisque

 

1 tablespoon olive oil

1 teaspoon minced fresh oregano

1 tablespoon minced garlic

1 teaspoon red pepper flakes, optional

1 tablespoon minced shallots

1 cup chopped onions

1 1/2 cups canned, drained chickpeas

4 cups canned whole plum tomatoes, drained

2 cups plain soy milk

1/2 cup minced fresh basil

sea salt and freshly ground black pepper

1 teaspoon minced fresh thyme, or 1/2 teaspoon dried

 

In a medium stockpot, heat the olive oil over medium heat. Add the garlic and

shallots and cook, stirring, until golden, about 2 minutes. Add the onions and

cook, stirring, until translucent, about 5 minutes. Add the tomatoes and bring

to a simmer. Add the basil, thyme, oregano and pepper flakes, if desired, and

simmer for 5 to 7 minutes. Add the chickpeas and soy milk and season with salt

and pepper to taste.

Puree the soup using an electric handheld blender or blend in a food processor,

and serve.

Makes 8 servings.

 

 

 

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