By Devi Poojari
This easy tomato and bean soup with over-the-top toppings, is synonymous with high octance flavour and packed with protein.
1 large onion, diced 4 tomatoes 3 dry red chillies 5 cloves, garlic 1 cup cooked black eyed peas, mashed 1.5 cups chicken/vegetable stock 2 teaspoons oil 6 tortilla chips ½ avocado, sliced 2 teaspoons feta cheese 1 teaspoon sour cream 2 teaspoons bacon bits (optional) Salt and pepper, to taste
Add the whole tomatoes to boiling water and cook them for 7-10 minutes.
Peel and cool slightly before adding to a blender jar along with the garlic, onion and red chillies soaked in warm water, prior to grinding.
Blitz into a puree and pour into a pan which contains the oil heated.
Season with lots of pepper and a pinch of salt as you add half a cup of the chicken stock along with the chickpeas to the blender jar.
Turn the chickpeas into a smooth paste-like consistency and pour into the pan with the tomato base.
Mix well to combine and add the additional cup of chicken stock.
Stir and allow the soup to simmer for 5 minutes before serving individual portions.
Top it off with crushed tortilla chips, avocado, feta cheese, sour cream and bacon. Eat warm.
Image Credit: delish.com