Tomato Soup with Chickpeas
Number of servings - 4
Onions - 1 pc. (peeled and finely chopped)
Potatoes- 2 cups (peeled and diced)
Curry paste - 1 tbsp
Vegetable broth - 3 cups
Canned tomatoes - 14 oz
Canned chickpeas - 14 oz (drained)
Frozen peas - 3/4 cup
Olive oil - 1 tbsp
Salt and ground black pepper to taste
Heat oil in saucepan, fry onions and potatoes for 3-4 minutes. Add curry paste and broth, bring to a boil and simmer for 10-15 minutes.
Add tomatoes, chickpeas and frozen peas. Cook for 5 minutes. Add a little lemon juice and season to taste.
Pour cooked soup in bowls and serve with natural yogurt.
Ready in: 35 minutes.