Ingredients

1 tbsp vegetable oil

1 small white onion, diced

4 tbsp madras curry paste

2 oz white wine

2 14-oz cans chick peas

1 28-oz can whole tomatoes

2 cup vegetable stock

salt and pepper

Preparation

  1. place saucepan over med-high heat.
  2. Add vegetable oil then onion. Saute onion until translucent. Add curry paste, wine and continue to saute for 2-3 minutes.
  3. Add chick peas, tomatoes and stock.
  4. Bring the soup to a boil then reduce the heat and simmer for a minimum of 15-20 minutes before serving. Season with S&P.