Spicy Tomato Chickpea Soup with Pork Roast

This vibrant and flavorful Spicy Tomato Chickpea Soup with Pork Roast is a delightful fusion of robust ingredients and spices. It combines savory roasted pork with sweet cherry tomatoes and hearty chickpeas, all blended into a luscious soup base highlighted by aromatic spices like cumin, coriander, and cinnamon. The addition of sweet potatoes brings a subtle sweetness, balancing the smoky paprika and chili flakes' heat. This dish is perfect for warming you up on chilly days and offers a comforting yet exciting meal. With a topping of fresh coriander and a squeeze of lemon, this soup comes alive with freshness in every bite. It's an excellent choice for those who enjoy a bit of spice in their meals, and it's simple enough to make on a busy weekday evening. Serve it with a dollop of thick yogurt for a creamy twist if you like. This soup is not only nutritious but also very satisfying, making it an ideal dish to impress family and friends.

Ingredients

Main Ingredients:

• 800 ml vegetable broth
• 400 g roasted pork with caramelized onions
• 400 g canned diced tomatoes
• 20 halved cherry tomatoes
• 10 cm sliced leek
• 1 can of canned chickpeas
• 1 peeled and diced sweet potato
• 2 cloves chopped garlic

Spices:

• 1 tsp smoked paprika
• 1 cinnamon stick
• 1 pinch chili flakes or powder
• 1 tsp ground coriander seeds
• 1 tsp ground cumin

For Serving:

• Fresh coriander
• Lemon wedges
• Thick plain yogurt (optional)

Preparation Time

Total time: 40 minutes

Step-by-Step Instruction

1. Preheat your oven to 180°C (350°F).
2. Arrange the pork, diced sweet potatoes, and cherry tomatoes on a baking sheet lined with parchment paper.
3. Roast the mixture in the oven for about 20 minutes until the sweet potatoes are tender and the flavors are well combined.
4. Meanwhile, in a large pot, heat a bit of oil over medium heat.
5. Add the sliced leek and chopped garlic, sautéing them until they soften, about 2-3 minutes.
6. Stir in the smoked paprika, cinnamon stick, chili flakes, ground coriander, and ground cumin, cooking for an additional 2 minutes to enhance the flavors.
7. Add the canned tomatoes and continue to cook for a few more minutes.
8. Pour in the hot vegetable broth and bring the mixture to a gentle boil.
9. Allow it to simmer for about 10 minutes.
10. Remove the cinnamon stick from the pot.
11. Carefully transfer the mixture along with the roasted sweet potatoes to a blender.
12. Blend until smooth and return the soup to the pot.
13. If needed, adjust the consistency by adding more broth or water.
14. Drain and rinse the chickpeas, then add them to the soup along with the roasted tomatoes.
15. Reheat the soup gently on low heat.
16. Ladle the soup into bowls and top with shredded roasted pork.
17. Garnish with fresh coriander leaves.
18. If desired, squeeze some lemon juice over the top, and add a dollop of thick yogurt.
19. Serve immediately and enjoy the delicious, warming flavors.
20. Tip: Adjust the spice level by varying the quantity of chili flakes to your preference.

Tips

• Substitution: You can use chicken or turkey instead of pork for a different flavor profile.
• For a vegetarian version, omit the meat and add extra chickpeas or roasted vegetables.
• Adjust seasoning to taste; a bit more salt or black pepper can enhance the flavor.

Nutrition

• Calories: Approximately 350 kcal per serving
• Protein: 25g
• Fats: 12g
• Carbohydrates: 40g

Variations

• For a vegan version, skip the yogurt and pork, and add more veggies like zucchini or bell peppers.
• Replace roasted pork with seared tofu for a vegetarian option.
• Add quinoa or orzo for added texture and nutritional value.

Serving Suggestions

• Pair with crusty bread or garlic toast for a complete meal.
• A simple green salad with a vinaigrette would complement the soup well.
• Garnish with a sprinkle of feta cheese for added creaminess.

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