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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I sort of shoved a whole bunch of things that were in my fridge and cupboard one night. Not too bad for an unplanned meal. Ingredients:
1 teaspoon olive oil |
1 onion, chopped |
2 red peppers, chopped |
1 (28 ounce) can tomatoes |
1 (19 ounce) can chickpeas, drained and rinsed |
1/2 cup tomato juice |
1 tablespoon curry powder |
1 teaspoon cinnamon |
1 1/2 teaspoons cumin |
1/8 teaspoon ground cloves |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. In a large soup pot, heat oil, onion and peppers over medium-high heat until onion is slightly translucent (about 5 minutes).
2. Add tomatoes, chickpeas, and tomato juice.
3. Add remainder of ingredients and cook on medium heat for 25-30 minutes until all flavours have been well mixed together.
4. Serve over rice or mashed potatoes. Would also be an interesting dish served over spaghetti squash or on its own.
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