Indian Spiced Chickpea and Fire Roasted Tomato Soup

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: 22 mins
• 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.