Tomato-Chickpea Soup

1/4 cup canola oil
1 onion, finely diced
1 teaspoon kosher salt
2 small carrots, cut into 1/8-inch-thick half-moons
1 handful green beans, ends trimmed and cut into 3/4-inch lengths
1 1/2 cups very small cauliflower florets
1 28-ounce can whole peeled tomatoes
1 15-ounce can chickpeas, rinsed and drained
1 tablespoon tamari
Juice of half a lemon
2 cups vegetable stock
1/2 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon paprika
Extra virgin olive oil
Flat-leaf parsley leaves, for garnish

Heat the oil in a medium saucepan (at least 3 quarts) over medium-high heat.  Add the onion and salt and saute for 1 minute.  Add the carrots and saute for 2 minutes.  Add the green beans and cauliflower and saute for 2 minutes more. 

Add the juice from the tomatoes.  Coarsley chop the tomatoes and add them to the pan.

Add the chickpeas, tamari, lemon juice, stock, basil, thyme and paprika.  Bring to a simmer; reduce the heat and simmer for 10 minutes.  Taste and adjust the seasoning.

Serve, garnished with a drizzle of extra virgin olive oil and parsley.

Serves 4.


From Herbivoracious by Michael Natkin