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PREP TIME

10 minutes

COOK TIME

40 minutes

TOTAL TIME

50 minutes

Ingredients

Method

  • Take a large pot and heat some oil on a medium flame.
  • Once it shimmers, add the chopped onion, salt, and curry powder. 
  • Let it cook for a few minutes while you stir occasionally until the onions are soft and translucent.
  • Now put the tomato paste and cook for about thirty seconds until the fragrance comes out.
  • Next up, add the tomatoes, vegetable broth, and just ¼ cup of the garbanzos. 
  • Stir well and also increase the heat to at least medium-high, and cook until the mixture simmers. 
  • Remove the pot from the heat to let it cool.
  • Once done, pour the mixture into a blender, in batches if necessary, and add the butter, sugar, and black pepper. 
  • Next up, close the lid and blend the soup until it’s completely smooth.
  • Be careful not to let the hot steam escape from the lid.
  • Once done, pour the soup back into the pot and stir in the remaining garbanzos. 
  • Let the mixture return to a gentle simmer and cook, stirring occasionally, until the garbanzos become tender.
  • Turn off the heat. 
  • Add a little black pepper and salt as a final touch.
  • Serve in bowls topped with a heavy sprinkle of grated parmesan and perhaps a light sprinkle of black pepper.