Here’s a summery, spicy offering, from the brilliant Cray Sexy Life website. Perfect for summer evenings…big thanks to Joanne for picking this gorgeous offering and sending me her photos of the finished dish…
1 tablespoon olive oil
1 medium onion, diced
½ teaspoon salt
3 cloves garlic, minced
1 – 8 oz. package tempeh, rinsed and diced
½ tablespoon tamari or soy sauce
1 courgette/zucchini, diced
1 carrot, peeled and diced
1 green bell pepper, diced
1 – 28 oz. can diced tomatoes
1 – 15 oz. can chickpeas, drained and rinsed
2 to 3 cups vegetable broth
1 ½ teaspoons sweet smoked paprika
1 tablespoon chili powder
¼ teaspoon cayenne pepper (start with a little less and add to desired spiciness)
Optional: cooked brown rice, sliced avocado, coriander/cilantro
Add oil to large soup pot over medium heat. Add onion and sprinkle with salt. Cook until onion begins to soften then add garlic. Cook for 1 minute more. Add tempeh and pour tamari over tempeh. Cook for 4 – 5 minutes. If mixture begins to stick to the bottom of the pot, add ¼ cup vegetable broth.
Add courgette/zucchini, carrot and green pepper. Mix well and continue occasional stirring for 3 – 4 minutes. Add canned tomatoes (and juice), chickpeas, 2 cups vegetable broth, smoked paprika, chili powder and cayenne pepper.
Bring to a low boil then simmer over low heat for 20 to 30 minutes. Vegetables should be tender and tempeh should lose bitter taste. Optional: Add ½ to 1 cup extra broth to make more soupy. Optional: Serve over cooked brown rice, and garnish with avocado and coriander/cilantro.