Mediterranean Tomato Chickpea and White Bean Soup

1 28 oz can whole peeled tomatoes, chopped
1 can chickpeas
1 can white beans
2 carrots
2 celery stalks
2 small potatoes
4 jalapenos and juice
4 garlic cloves
2 tsp. parsley
1 tbl. cumin
1 tbl. Hungarian paprika
1 tbl. oregano
1 tbl. cayenne
1 tbl. red curry powder
1 bay leaf
1 tbl. tahini
1 tbl. tamari
dash of sherry
olive oil
pepper
water

In a large stock pot, saute onions and garlic in olive oil. Add in spices, along with chopped potatoes, carrots and celery. Add sherry (to taste) and jalapenos. Cook for 5 minutes on medium heat. Add in canned tomatoes and beans. Stir well to prevent stickage. You may want to add between 1/2 cup and 1 cup of water to cover all the ingredients (and depending on how soupy you enjoy your soup.)

Bring to a boil, then cover loosely and reduce heat to simmer for at least 30 minutes.

We served this with a scoop of rice and grated Mustard Seed Cheese.

French Inspired Channa Dal Soup

Inspired by Sonya's French Lentil Soup.

3 tbl olive oil
1 large onion, diced
2 cups chard stems, chopped
1/2 red bell pepper, chopped
1 carrot, chopped
4 cloves garlic
2 bay leaves
2-3 tbs tomato paste
1.5 cups red wine
16 oz dried split chickpeas
6 cups vegetable broth
1 tsp thyme
1 tbs oregano
1 tbs German mustard
salt and pepper

In a large pot, heat oil and saute onions, chard and carrot. Add in bay leaves and garlic, cooking until the garlic is fragrant. Stir in the tomato paste and wine and reduce the liquid by 3/4.

Add in chickpeas and enough broth to cover with a few inches of liquid. You may need to add extra water. Simmer with a cracked lid for about 40 minutes, or until the chickpeas are soft. Uncover for the last few minutes, or until the soup is the desired thickness. Add in a large spoonful of mustard, stir and serve immediately.

Serve with delicious salad:
Swiss chard (red and green)
Red bell pepper
Carrots grated
White cheddar, grated
Red wine vinegar
Dash of salt and pepper

Twin Lentils and Swiss Chard

1 cup split chickpeas
1/2 cup urid split beans
1 onion, chopped
3/4 pound swiss chard
1/2 red bell pepper, chopped
1 cup diced tomatoes
4 cloves garlic
7 cups water
1 tbs dried Ginger
1 tbs Coriander
1 tsp Cumin
2 tbs Garam masala
2 tsp Hungarian paprika
1 tsp Turmeric
generous portion Chili flakes
Cayenne
Salt and pepper
1/4 tsp Baking soda

Saute onions, garlic and spices in oil. Add tomatoes. Add chickpeas and split beans. Add water and bring to a boil. Add in half of the swiss chard, return to boil. Then cover and cook on medium. Cook for approximately an hour, stirring to prevent stickage. When beans are soft, uncover and add the remaining chard. Add in 1/4 teaspoon of baking soda. Reduce heat to low, stir and cook off excess liquid. Add in red pepper. Add more salt and pepper if needed.

Serve with saffron rice.
Cook rice with 2 tbs vegan butter and 1 pinch saffron threads.

Channa Aloo Masala

Although this recipe sounds very simple, it was incredibly rich and delicious.

1 can chickpeas, drained
4 small potatoes (yukon gold), chopped
1/2 onion choppped
3/4 can (28 oz) diced tomatoes
Garam masala paste
Fenugreek
Turmeric
Garlic
Salt and pepper
Cayenne and red pepper flakes
Vegan butter

Saute onions in vegan butter until soft. Add garlic and other seasonings. Add tomatoes and cook for several minutes.
Add chickpeas and potatoes. Stir and bring to a boil.
Cover and cook for 20-30 minutes until potatoes are soft.