Indian Spiced Chickpea and Fire Roasted Tomato Soup

Submitted by EmilyStrikesAgain

"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."

 

• Ready In: 22mins
• Ingredients: 11
• Serves: 2

ingredients

• 1⁄4 cup extra virgin olive oil
• 2 garlic cloves, chopped
• 2 (15 ounce) cans chickpeas, drained
• 1 small onion, coarsely chopped
• 2 teaspoons cumin
• 1⁄2 teaspoon ground cardamom
• 1⁄2 teaspoon turmeric
• salt and pepper
• 2 cups vegetable stock
• 1 (28 ounce) can fire-roasted tomatoes
• 1 cup plain yogurt, to serve

directions

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. 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.

Reviews

[stgmngrjan]

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