The promised variation on Scarlett Soup is finally here!
My mother’s original recipe, this soup is a favourite amongst all of us. It’s a really simple recipe and very earthy in taste.
You’ll love it for sure! 😀
For this you need:
4 cups Scarlett Soup (or any other leftover tomato soup)
1 cup cooked chickpeas (Dried chickpeas soaked and pressure cooked with just enough water and salt till soft but not mushy)
Be sure to reserve the water the chickpeas have been cooked in.
1 medium red onion, roughly chopped
1 teaspoon finely chopped garlic
1 tablespoon finely chopped ginger
1 tablespoon extra virgin olive oil
Salt and Freshly ground black pepper to taste
1 tablespoon extra virgin olive oil for drizzling (optional)
Either coriander or basil leaves for garnishing (My mother uses fresh basil taken from her kitchen garden)
Drain the boiled chickpeas and reserve the water.
Sauté the onion, garlic and ginger in 1 tablespoon of olive oil for about a minute. Add the drained chickpeas. Sauté for another minute. Add 4 cups of the pre-made soup and the chickpea water (not more than 1/2 cup). Bring to boil and simmer on low heat for 5 minutes.
Add pepper and adjust the salt to your taste. Garnish with roughly chopped coriander. If using basil, you can also drizzle some olive oil on top.
This recipe goes well with any crusty bread like baguette and even garlic bread.