Vegan Vittles: Split Chickpea Soup

Two onions, finely chopped.

Three carrots finely chopped.

two bell peppers (one red, one yellow) finely chopped.

The cooked equivalent of about half a pound of dried split chickpeas.

28 oz can of Tomato sauce

two 28 oz cans filled with water.

Maybe 5 or 6 tablespoons of curry powder, but that is just a guess.

Another tablespoon or so of turmeric.

salt & pepper

Cook the first three vegetables in a big soup pot with a bunch of hot olive oil.

Keep the lid on, so they get nice and soft.

Once they’ve gotten soft, but before the start to brown, put in the tomato sauce and water.

Add the beans and seasonings. Bring to a boil, reduce to a simmer, and let it cook down until it is at the desired consistency.
Oh, and I tossed in a chopped fresh tomato at the end, but that was just because I wanted to get rid of it.