Wow, this is one of the best ‘soups’ I’ve tasted. Its more the consistency of chili and with the tofu and chickpea accessories – its totally a meal. It takes some time to prepare but the combination of flavours, running the gambit from Caribbean to Indian to Middle Eastern, are truly memorable.
- 2 1/2 C Vegetable Stock (more if you want a soup-y consistency)
- 1 Tin Chopped Tomato, 22-28 ounces
- 1 Sweet Potato, chopped
- 1 C Chickpeas, Cooked
- 1 C Cashews
- 1 T Ginger, chopped
- 1 T Garlic, chopped
- 2 C Onions, chopped
- 1-3 Hot Peppers, chopped
- 2 t Cumin
- 2 t Coriander
- 2 t Curry Powder
- 1 t Salt
- 2 T Olive oil
- 2 t Coconut Oil
- Senegalese Tofu
- Senegalese Spicy Chickpeas
First, process the cashews, chickpeas and 1/2 C of the stock into a paste, set aside.
Next heat the oils over medium in a stock pot. Add the onions and saute until soft, about 5 minutes. Add the ginger, garlic and hot peppers, saute for an additional 2-3 minutes. Add the dry spices including the salt and sautee for another minute.
Add tomatoes, sweet potato and the remainder of the stock, stir to blend. Reduce heat to medium low, cover and simmer for 30 minutes or until sweet potatoes are tender. With a stick blender, process the soup until the desired consistency. I would leave a few potato chunks intact but its a texture call for me. Next, whisk in the cashew paste and stir to blend. Cover and simmer for another 5 minutes for flavours to blend.
Plate up 1 to 2 C of soup, add Senegalese Tofu slices, Senegalese Spicy Chickpeas, some cashews and a bit of cilantro. Good to go.
I wouldn’t change much to this recipe except maybe adding a teaspoon or two of fresh lemon juice. I’ll try that next time.