I had to find something quick to make for lunch today, I just had 45 min to prepare and eat my lunch so that was a bit of challenge. For a fast food dish, I can say that this was a well done project. This soup is flavorful, nutritious and light, and needless to say quick to prepare, you just need to have the ingredients handy. I always keep chick peas in my pantry. When you don’t have time to cook them, you can use jarred one.

I started with the same way as making dahl, which was my inspiration in this dish. Then you had toasted spices when the soup is cooked and mashed, and instead of cilantro I use two handful of mixed greens (added at the end). Tofu is optional, but I felt like eating tofu today so it added an extra pleasant texture.

The great thing about this soup is that it will satisfy you for the whole day, you will not be hungry around 4-5pm wanting something to chew on. I love that feeling of feeling just right.

Ingredients for 2-3 people

• 1 tbs + 1 olive oil
• 1 tbs onion + 1, chopped
• 1 inch piece ginger, grated
• 1 lb cooked chick peas
• 5 ripe tomatoes, peeled, chopped and seeds removed
• vegetable broth enough to cover the vegetables
• Turmeric
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 2 garlic cloves, crushed
• 2 handful of baby mixed greens, chopped (spinach, kale, chards, etc…)
• 4 tbs extra firm tofu, cubed
• salt and pepper

Preparation

In a pot heat olive oil, then add onions and let it soften. Add cooked chick peas, tomatoes, turmeric, ginger and broth. Let it cook for about 20 minutes.

In a pan, heat olive oil. Add onion, cumin seeds, mustard seeds and let it cook until onions are brown and seeds start to pop. Add garlic and stir for about 20 seconds, then remove from heat.

In a small pan, saute tofu in a little oil until browned on all sides. Remove from heat and keep warm.

When the soup is cooked, using a hand mixer, start mixing the soup but leave some pieces do not mix to a smooth texture. Adjust with salt and pepper. Put back on heat and add spice mixture and chopped greens. Stir until the greens are wilted.

Pour soup on plates, divide 1 tbs of tofu on top of each plate and drizzle with olive oil.

]]> http://citronetvanille.com/blog/2017/11/a-la-va-vite-tomato-and-chickpea-soup-with-spices-and-saute-tofu/feed/ 1 http://citronetvanille.com/blog/2009/12/a-crumble-that-smells-like-provence-tomato-eggplant-basil-and-goat-cheese-crumble/?utm_source=rss&utm_medium=rss&utm_campaign=a-crumble-that-smells-like-provence-tomato-eggplant-basil-and-goat-cheese-crumble http://citronetvanille.com/blog/2009/12/a-crumble-that-smells-like-provence-tomato-eggplant-basil-and-goat-cheese-crumble/#comments Tue, 22 Dec 2009 06:26:28 +0000 silvia http://www.citronetvanille.com/blog/?p=6159 Un crumble qui sent bon la Provence – Crumble aux tomates, aubergines, basilic et chèvre

It seems like the traditional British dessert arrived in France and turned savory. Crumbles are becoming very trendy in France and quite popular, I can understand why, they’re just really delicious. So, yes, we stole it from the British and somehow made some transformations to it. I don’t know much about British cuisine, but I know crumble comes straight from the other side of the Channel.

This is my third post featuring a savory crumble, and I will continue to explore them. Crumbles are so good, most of all very easy to make, and certainly always appreciated among guests. They make wonderful appetizers. I just love to nibble on the crust and dig to get what’s underneath. The goat cheese has melted and infused with the garlicky tomato and eggplant, so you can dip some toasted walnut bread in the juices.

I had taken tons of photos yesterday and for whatever strange reason, when I downloaded them on my computer, they had disappeared from the memory card, and by that time my meal was long gone and digested. I was really disappointed – I still don’t know where the problem came, either from the card or the camera. I Certainly did not want to eat the same dish today and honestly, I am a little tired of carbs, on arrête les féculents, let’s stop the carbs before I turn into a giant noodle!!! I have been eating more pasta and rice than usual, so I figured this crumble would fit perfectly my nutritional needs.

Ingredients for 3-4 individual crumbles

• 5 medium size tomatoes, peeled and seedless, cut in quarters
• 1 small eggplant, sliced crosswise
• 4 tbs goat cheese, crumble
• 2 tbs basil, chopped
• 2 garlic cloves, chopped
• 1 tbs olive oil
• salt and pepper

For the crumble topping

• 4 tbs white flour
• 5 tbs plain bread crumbs
• 1 tsp herbes de Provence
• 1 1/2 tbs almond meal
• 1 tbs parmesan, grated
• 2 oz (or 50 g) butter
• a little salt and pepper

Preparation

Heat olive oil in a pan, add 1 garlic clove chopped, then add tomatoes, cook for about 5 minutes until the tomatoes are starting to become soft but not mushy. In a grill pan, grill eggplant on both sides. You can also sprinkle them with olive oil, salt and pepper and broil them under broiler.

Start making crumble topping. In a mixing bowl, mix all ingredients together, then add butter and mix from tip of the fingers to make a crumbly dough.

In individual molds, add tomaotes, eggplant and basil. Top with goat cheese and crumble topping.

Cook in a pre-heated oven at 370F for about 30 minutes or until the top has turned golden.

Serve hot with a green salad.