This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"He who does not mind his belly will hardly will hardly mind anything else." -Samuel Johnson
This was inspired by a dish I had traveling in England last year. The soup reminded me of tomato soups of my childhood: warm and comforting, but with some body and nice Indian spices. It's perfect served with a side salad for dinner or just a crust of bread at lunch.
Servings: 4 | Serving size: 2 cups
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe makes great leftovers.
|2 tsp||olive oil|
|2 Tbsp||fresh ginger (minced)|
|2 cloves||garlic (minced)|
|1 large||onion (diced)|
|2 large||ribs celery (diced)|
|1 medium||green bell pepper (diced)|
|1 28 ounce can||no salt added diced tomatoes|
|2 15 ounce can||no salt added chickpeas (drained and rinsed)|
|1 tsp||garam masala|
|1 tsp||ground cumin|
|1/2 tsp||ground coriander|
Place a large saucepan over medium-high heat.
Add the olive oil, and when hot, add the ginger and garlic.
Cook for about 1 minute. Stir frequently.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the celery and green pepper and cook for about 2 minutes. Stir frequently.
Add the tomatoes, chickpeas, garam masala, cumin, coriander, turmeric, salt, honey, and water.
Stir, then simmer the stew for about 30 minutes, uncovered, until thick. Stir occasionally.
Serving size: 2 cups
|Calories 329||Calories from Fat 54|
|% Daily Value|
|Total Fat 5g||9%|
|Saturated Fat <1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 58g||18%|
|Dietary Fiber 13g||51%|
|Vitamin A 11%||Vitamin C 98%|
|Calcium 21%||Iron 40%|
|Vitamin K 23 mcg||Potassium 1186 mg|
|Magnesium 111 mg|