Fragrant spices flavor this hearty vegetarian soup. It’s a one-pot meal that can be made in 15 minutes. You just add the ingredients to the saucepan, cover with a lid and let it cook.
Garam masala, ginger and turmeric are the spices used. They can also be used to flavor rice, cooked vegetables or to spice up bought salad dressings.
Walnuts, pistachios or almonds can be used instead of cashew nuts.
Chickpea and Potato Soup
Yield 2 servings. Recipe by Linda Gassenheimer
1 cup reduced-sodium vegetable broth
1 cup canned reduced-sodium diced tomatoes with their sauce
1 pound russet potatoes, peeled cut into 1/2-inch pieces (about 3 cups)
1 cup canned reduced-sodium chickpeas, drained and rinsed
1 teaspoon garam masala
1 tablespoon chopped fresh ginger or 1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 cup cashew nuts
Salt and pepper to taste
1/4 cup coarsely chopped parsley leaves
Add vegetable broth and tomatoes to a medium-size sauce pan. Bring to a simmer and add potatoes, chickpeas, garam masala, ginger and turmeric. Cover with a lid and gently simmer 15 minutes or until potatoes are tender. Add cashews and salt and pepper to taste. Toss well. Divide between two large bowls and top with parsley leaves.
Per serving: 523 calories (32.2 percent from fat), 18.7 g fat (3.4 g saturated, 9.9 g monounsaturated), no cholesterol, 18.3 g protein, 79.1 g carbohydrates, 12.5 g fiber, 257 mg sodium.
Article Source: The Columbian