Channa Aloo Soup and Vegan MoFo

It is the first day of Vegan MoFo.  I would love to be able to commit to a 30 post month but given my hectic work schedule is seems unlikely.  I will do my best to keep up with the rest of the vegan blog world.  For those that do not know, Vegan MoFo is every November.  It is a month where vegan bloggers try to post each day about vegan foods.

For lunch today I would typically just grab some veggie burgers and be on my way to the jobby job.  I wanted to get off on the right foot so I stepped it up a bit.  I still had some veggie burgers but instead of something like fries I opted for a nice soup.  I really enjoy soups and am happy that fall is here so that I can get away with some nice fresh hot soup.

Channa Aloo Soup

2 potatoes
3 bay leaves
5 cloves of garlic (chopped)
16 oz of chic peas
2 cups of water

1  1/2 cups of vegetable broth
3 tablespoons of onions (chopped)
2 tablespoon of oil
1  1/2 tablespoon of tomato paste
1 tablespoon of cumin seeds
1 tablespoon of turmeric
2 teaspoons of salt
1 teaspoon of curry powder

1 teaspoon of jalapeno pepper (chopped)
1/2 teaspoon of sugar


Cube the potatoes and boil in the water until tender.  Strain and set aside.

In a pot, add the oil, garlic, jalapeno pepper, and onion.  Cook on low heat for 3-4 minutes then add the cumin seeds and cook for another 2-3 minutes.  The seeds should not brown but should release a nice aroma.

Add the chic peas, potatoes, turmeric, curry powder and mix well.  Once the potatoes are covered in the mixture, add the tomato paste and vegetable broth and stir.  Add the salt, sugar, and bay leaves then bring to a simmer for 3-5 minutes.  The sugar will help to cut the acidic taste from the tomato.  Remove from the heat, remove the bay leaves and serve.