Our dinner plans got a little mixed up for tonight, so I ended up scrambling to come up with alternative ideas.

I remembered that we had a bag of perogies in the freezer, but the sauerkraut that we normally would've had with them had gone off!

Bex ended up frying up some onions and Beyond Meat with a little baby spinach and we had that with our perogies. However, dinner still felt a little lacking in vegetables. So I made up this soup to supplement the meal.

Chickpea and Roasted Tomato Soup

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 500g tomatoes, halved
• 2 Tbsp. olive oil, divided
• salt and pepper, to taste
• 1 onion, chopped
• 4-5 cloves garlic, minced
• 1 tsp. Kashmiri garam masala¹
• 1/4 tsp. sweet paprika
• 1/4 tsp. hot paprika
• 4-5 c. cooked chickpeas
• 4 c. chicken or vegetable stock
• 1 Tbsp. sour cream²
• 4 sprigs fried rosemary³

Directions

1. Preheat oven to 230°C (450°F).
2. Place the tomatoes cut-side-up on a rimmed baking sheet and drizzle with 1 Tbsp. of the olive oil.
3. Sprinkle with salt and pepper and roast for 30 minutes.
4. Meanwhile, heat the remaining 1 Tbsp. of oil over medium heat.
5. Add the onion and garlic and cook for 5 minutes, stirring occasionally.
6. Add the garam masala and both paprikas and cook for another minute or so.
7. Add the chickpeas and stock.
8. Once the tomatoes are done, add them to the pot as well.
9. Bring to a boil, then reduce heat to medium-low and cook for 20 minutes.
10. Mash or purée about half the soup, stir in the sour cream, amd garnish with the fried rosemary.
11. Season to taste with salt and pepper and serve.

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¹ The original recipe called for 1 tsp. of ground cumin, 1 cinnamon stick, and 1/2 tsp. of sweet paprika. I decided to replace those seasonings with the ones listed above. ^Back
2 We were all out of sour cream, so I was going to use a bit of whipping cream instead. Turns out we were all out of that too, so I just made do without any dairy. I think the extra richness would've been nice, but it was still fine without it. ^Back
3 If you have fresh rosemary on hand, then heat up some oil and either deep or shallow fry it for ~1 minute per side over medium-high heat. I didn't have any fresh rosemary, so I just took some whole leaves that I'd dried myself and added them to the pan along with the onion and garlic. This seemed to work well and provided a nice hit of rosemary flavour in the final dish. ^Back