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    You are in: Home / Recipes / Indian Spiced Chickpea and Fire Roasted Tomato Soup Recipe
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    Indian Spiced Chickpea and Fire Roasted Tomato Soup

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    5 mins

    17 mins

    EmilyStrikesAgain's Note:

    Rachael Ray 30 Minute Meal that is absolutely delicious and quick. This quickly becomes vegan if you use non-dairy yogurt and vegetable stock (chicken stock works as well). Serve with warm pita or naan bread.

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    Units: US | Metric


    1. 1
      Heat olive oil over medium heat in a large pot. Add garlic and cook 2-3 minutes. Grind the chickpeas and onion in a food processor. Add to pot and cook 5 minutes to sweeten onion.
    2. 2
      Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup for 5-10 minutes to combine the flavors. Serve with a dollop of yogurt and warm pita for dipping.

    Ratings & Reviews:

    • on January 19, 2009


      Good, easy, healthy. Tasted better the next day. I added 1 1/2 tsp. Penzey's Maharajah Curry, a nice blend. Also added some cayenne. I omitted the cardamom and turmeric, as they are in the curry blend I used. Served with a good dollop of greek yogurt. I also used an emersion blender at the end to blend the whole, fire-roasted tomatoes. Thanks, Jan

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    Nutritional Facts for Indian Spiced Chickpea and Fire Roasted Tomato Soup

    Serving Size: 1 (1013 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 916.8
    Calories from Fat 332
    Total Fat 36.9 g
    Saturated Fat 6.9 g
    Cholesterol 15.9 mg
    Sodium 1901.7 mg
    Total Carbohydrate 123.6 g
    Dietary Fiber 23.8 g
    Sugars 16.7 g
    Protein 29.4 g

    The following items or measurements are not included:

    vegetable stock

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