DIFFICULTY LEVEL: 2
1/3 cup olive oil
1 medium onion, finely chopped
2 large carrots, thinly sliced
2-3 cloves garlic, crushed
1 tsp cumin
1 tbsp red pepper flake & paprika mustard Kalamata Papadimitriou
Some red hot pepper
3 ½ cups chickpeas, cooked
750 gr grated tomato
2 tsp cider vinegar
1 tbsp soy sauce
4 cups vegetable stock
Salt, to taste
Pepper, to taste
2 tbsp tahini
1 tsp sesame oil
6-8 sun-dried tomatoes, finely chopped
¼ cup basil leaves for the garnish
In a large cooking pot, heat the oil and sauté the onions and carrots over medium heat until the onions become translucent.
Add the garlic, cumin, red pepper flake & paprika mustard and the pepper and cook for one more minute, stirring continuously.
Add the chickpeas, the tomato, cider vinegar, soy sauce and the vegetables stock, season and stir.
As soon as the soup has come to the boil, reduce the heat to medium – low and simmer for approximately 20 minutes until the carrots have softened.
Transfer half of the soup to the blender, add the tahini and the sesame oil and blend until you get a smooth velouté.
Return the velouté soup into the cooking pot so it warms up again, mix thoroughly with the rest of the soup, taste and add salt if necessary.
Remove from the heat, add the finely chopped sun-dried tomatoes, garnish with the basil leaves and serve.