Tamarind Chickpea Soup

A quick and easy soup packed full of delicious Indian inspired flavours, fresh veggies and chickpeas.

Topped with toasted cashews and a swirl of vegan cream.

Lunch just got better!

Course Dinner, Lunch, Main Course, Soup

Cuisine Indian

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Servings

Calories 272

Author Jacq

1 tablespoon olive oil or replace with ½ cup of vegan stock
1 teaspoon fennel seeds
1 teaspoon nigella seeds also known as black onion/black cumin/kalonji seeds
1 medium red onion cubed
1 medium carrot cubed
1 teaspoon paprika
¼ teaspoon chilli flakes or to taste, or replace with 1 small green fresh chilli, sliced
1 teaspoon turmeric
1 teaspoon garlic powder granules, or 1-2 minced fresh garlic cloves
135 grams potato 1 medium, cubed
120 grams cooked chickpeas ½ 400g/14oz can, drained.
1 can chopped tomatoes 400g/14oz. Or 400g tomato passata
750 millilitre vegan stock use vegan 'chicken' stock if available.
½ teaspoon sugar any sugar is fine, such as granulated, soft brown, date, coconut, jaggery, etc. Plus salt and pepper to taste

1 tablespoon tamarind paste/puree (or replace with mango chutney)
3 tablespoon coriander cilantro, chopped. Plus extra for garnish if liked.
60 grams cashews, toasted or plain rough chopped and pan toasted if liked. Simply dry fry in a small fry pan for a few minutes over medium-high heat, shaking to avoid burning and to evenly lightly toast. Sprinkle a little salt over the cashews in the pan. Alternatively use flaked almonds, peanuts, sunflower or pumpkin seeds.
4 tablespoon vegan cream or vegan plain yogurt, optional

Heat the olive oil and over a medium heat add the fennel and nigella seeds. Cook and stir for 1 minute.
Turn the heat to low and add the onions. Mix.
Cook for 5-6 minutes, stir frequently
Add turmeric, paprika, dried garlic, chilli flakes or fresh chilli if using. Stir through.
Tip in the carrots, potato and chickpeas. Mix.
Add the chopped tomatoes and vegan stock.
Season with a little salt and pepper, and the sugar.
Bring to a simmer, and cook for 25 minutes. The potatoes and carrots should be soft.
(Meanwhile toast the cashews if using)
Remove from the heat and mix though the chopped coriander and tamarind. Leave to sit for a few minutes before dishing up.
Drizzle a tablespoon of cream over each bowl or add a scoop of yogurt, optional but so tasty.
Sprinkle the cashews over each bowl.

Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary. Calculation includes 4 tablespoon of vegan cream.
To lower the sodium content use a low-salt vegan stock.
To reduce the fat and calorie values replace the olive oil with ½-3/4 of a cup of vegan stock.
This recipe will make 4 good sized bowls but for hungrier and bigger appetites the recipe will be enough for 3 large bowls. The recipe is easy to double up and make extra portions.
Leftovers can be kept in the fridge, covered, for up to 3 days.
Or frozen for up to 4 months.
Reheat leftovers by pouring in a saucepan, bringing to the boil, lower heat to a simmer, and reheat 2-3 minutes until piping hot.
For a more substantial meal serve the soup over some cooked rice, or serve with chapatis or flat breads.