tomato soup

Rachael and Annie came for dinner last night, and afterwards we played dominoes. Clever Rachael won every game!

Here's what we ate:


Whole wheat pain à l'ancienne,


purslane salad, and


yummy tomato soup.

Tomato Quinoa Garbanzo Bean Soup

2 lbs tomatoes, cored, one chopped and the rest whizzed in the blender
1/2C garbanzo beans, soaked
1/2C quinoa
bouquet garni (a bay leaf, a couple of thyme sprigs, some parsley stems, tied up in string)
1 large onion, chopped
1/2t cumin
1t mustard seed
1T olive oil
3 cloves garlic, minced
Pepper
1t kosher salt (or a rounded 1/2t regular)
1t tamarind paste

Cook the garbanzo beans with 3 cups of water and the bouquet garni in your pressure cooker at high pressure for 9 minutes. Let the pressure release naturally, then check to see if they're done. If not, cook for another minute. When they are done add the quinoa, bring back up to pressure, and cook for one more minute. Again, let the pressure release naturally.

Meanwhile, in your big soup pot, sauté the onion in the olive oil along with the cumin and mustard. When the onion's beginning to brown, add the garlic and cook for a couple more minutes. Add the puréed tomato, salt, pepper, and tamarind paste and bring to a boil. Add the chopped tomato, garbanzo beans, and quinoa, and bring back to a boil. Taste to see if it needs any more tamarind or salt. That's it!