The city seems to finally be getting back to normal after devastating Hurricane Sandy whirled though the East Coast. I heard that lower Manhattan actually has power again and most of the subway lines have been restored.
After days of being cooped up in my apartment, I ventured out yesterday and walked to Central Park. To my disappointment, I found that the entrances were blocked off, most likely due to the downed trees and potential for falling branches. So I headed over to Columbus Circle and ordered a latte and brioche à tête from Bouchon Bakery. It’s always lovely to stop for a pastry and coffee during a breezy Fall day with nothing to do but roam around the city. I felt like a fancy French woman; it was fabulous!
After my jaunt around the city, I decided that my Friday night needed some livening up. Doesn’t everyone make soup to liven up their Friday nights?
I have a newfound fondness for Indian spices. I fell in love with the flavors a few months ago and now I think I make curry at least once a week.
With the tomato and black beans, this soup is reminiscent of a chunky chili. It’s thick, hearty, and absolutely ideal for a cold night.
Indian Spiced Tomato Black Bean Soup
Recipe adapted from Martha Stewart Living
- 2 tablespoons grapeseed oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 2 Serrano chiles, seeded and diced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1 (28 ounce) can peeled, plum tomatoes
- 4 cups cooked black beans, about 2 cans
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Sour cream and cilantro leaves for garnish
- In a large pot, heat the oil over medium-high heat. Sauté the onions until translucent, about 5 minutes. Add in the garlic, ginger, and chiles and cook for 2 minutes. Add in the coriander, cumin, paprika, turmeric, and cinnamon. Cook for another 2 minutes.
- Stir in the tomatoes and the black beans. Bring to a boil, reduce heat, cover, and cook for about 10 minutes. Using a spoon, break apart the tomatoes until they are in large chunks. Season with salt and pepper. Cook for another 10 minutes for flavors to meld.
- Garnish with a dollop of sour cream and cilantro leaves.