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).
