I made this the other day, and liked it so much that I had to share it. It is tasty and spicy, while also being healthy and nutritious. Using precooked chickpeas and canned tomatoes, this is a very quick soup, and produces a result far greater than the effort taken to make it. When quick lunches or dinner are needed, I have no doubt that this will be appearing on my table again. Serve hot with crusty bread, butter, a dab of natural yoghurt, or loosely torn fresh coriander.
Tomato and Chickpea Soup (serves 4)
1 brown onion
1.5 tablespoons garlic, crushed
4 bay leaves
1 teaspoon cinnamon
1 teaspooon channa masala
2 400g cans tomato
5 cups light vegetable stock
1/2 cup red lentils
1 1/2 cups cooked chickpeas
Slice the onion finely, and fry until translucent. Add the garlic, bay leaves, cinnamon and channa masala, and fry for another minute. Add the tomatoes, vegetable stock and lentils, and bring to the boil. Boil for about 15 minutes, or until the lentils are cooked. Add the chickpeas, and cook for another few minutes.
Source: adapted from the Vegetarian Bible.