Obe Ata, or West African tomato soup, is generally unmatched in its versatility. It can be eaten on its own, with a variety of sides or toppings, or it can be used for the base of stews, or sauces, or nearly anything you can think of! It tends to have a finer, silky-smooth texture, and it’s delicious over meats or veggies.
This is a dish that has been embraced in both home cooking as well as in restaurants, and that’s almost definitely due to its versatility and flexibility. It easily bridges the gap between a stew base for both meat-heavy and vegetarian dinners, and a more elegant sauce for topping or just spicing things up a bit.
Sometimes, when I need something simple, I just heat up a bowl of Obe Ata soup and I add a little something extra on top -- like these roasted chickpeas! Flavorful in their own right, seasoned with paprika and curry powder, they’re a great compliment to Obe Ata’s tomato and pepper flavors.
1 Tablespoon oil
1 cup canned chickpeas
1/2 teaspoon curry powder
1/4 teaspoon smoked paprika
1/8 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1 jar Egunsifoods Obe Ata soup
Chopped parsley to serve
- Rinse the chickpeas and pat them dry with paper towels.
- In a pan over medium-high heat, heat the oil. Add the chickpeas, and shake and swirl the pan until they’re all coated in the hot oil.
- Sprinkle with the spices and cook, stirring often, until the chickpeas are golden and crispy, about 5-7 minutes.
- Heat Obe Ata Soup according to package directions. Serve hot, topped with crispy chickpeas and chopped herbs!