Chickpea Tomato Curry (Pressure Canned)

Tomato Chickpea Curry Soup

makes 7 Quarts - adapted from USDA any soup

2 pounds dry chickpeas (about 4 cups)

32 oz canned tomatoes (I used home canned)

1 large onion, rough chopped

2-3 carrots

1 Tbsp diced garlic (4-5 cloves)

12 cups vegetable broth (64 oz)

12 cups water

1 Tbsp dried basil

1 Tbsp cumin

2 tsp coriander

2 tsp dried oregano

1 Tbsp curry powder

1 Tbsp garam masala

1 Tbsp 2 paprika

1 tsp black pepper

1 tsp cayenne (to taste - optional)

1 Tbsp 2 kosher salt (to taste - optional)

2 tsp sugar (optional)

1.    Boil chickpeas and turn off heat - soak one hour, then drain

2.    Split the chickpeas evenly between 7 clean quart jars

3.    Using a large soup pot, add the rest of the ingredients

4.    Bring to a boil and simmer for 30 minutes

5.    Blend the mixture with an emersion blender

6.    Fill the jars with soup to 1/2" headspace - add hot water if not enough liquid

7.    Pressure can for 90 minutes according to your canner instructions

(If not canning, add chick peas to soup and cook until tender - you will have to add additional water).