Easy-freeze Curried Chick Pea Soup


  • 15 ml (1 T) butter
  • 15 ml (1 T) sunflower oil
  • 1 medium brown onion, chopped
  • 1 clove garlic, crushed
  • 2 carrots, chopped
  • 1 x 410 g can Rhodes Tomato Indian Style
  • 500 ml (2 C) prepared chicken stock
  • 1 x 410 g can Rhodes Chick Peas, drained
  • salt
  • 125 ml (½ C) plain yoghurt or cream
  • to serve: coriander leaves


  1. Heat the butter and oil in a large saucepan and fry the onion, garlic and carrots for 5 minutes or until the onion begins to soften.
  2. Add the Rhodes Tomato Indian Style and the chicken stock and bring to the boil.
  3. Add the Rhodes Chick Peas.
  4. Lower the heat to medium and simmer the soup for 15 minutes until the vegetables are cooked and soft.
  5. Puree the soup using a food processor or blender until smooth.
  6. Season to taste with the salt.
  7. Just before serving, stir in the yogurt or cream and top with the coriander leaves.


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