Isabell Frank
Photographer/stylist
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Instagram: @issys_happiness
Heidelberg, Germany
Ingredients
3 large tomatoes
2 cans peeled tomatoes
2 red onions
½ cup sun-dried tomatoes
1 red chili
1 clove garlic
1 tsp sugar
½ tsp salt
1-2 tsp pepper
Large bunch of basil
2 tbsp olive oil
1 tbsp balsamic vinegar
Mint-flavored Avocado Yogurt
1 avocado
2 tbsp unsweetened soy yogurt
Juice of ½ lime
½ tsp capers
Pepper
4-5 mint leaves
Crispy Chickpeas
1 can chickpeas
Olive oil
Pepper
Chili
Cumin
Ginger
Dried coriander
Dried parsley
Garlic
Paprika powder
Instructions
1. Put 2 tablespoons olive oil into a large pot and heat it over a medium-high heat. Add in the onions, chili, garlic and 1 teaspoon of sugar and mix them together with a wooden spoon. Add the tomatoes and sun-dried tomatoes and roast them gently. Finally, add the cans of peeled tomatoes and the basil and cook everything until it’s soft. This should take about 8-10 minutes. Stir everything a few times so it cooks evenly and nothing sticks to the bottom of the pan.
2. In the meantime, mix all the spices, the olive oil and the chickpeas in a small bowl, put it on a baking tray and bake it for about 20 minutes at 390°F.
3. For the mint-flavored avocado yogurt, combine all ingredients in a large bowl and blend everything.
4. Remove the pot from the heat and blend everything until the soup is smooth. After this, reheat it on a medium heat for a few minutes. Add the pepper, salt and balsamic vinegar.