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:
22mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
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RECIPE MADE WITH LOVE BY

@EmilyStrikesAgain
Contributor
@EmilyStrikesAgain
Contributor
"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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  1. 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
    Reply
  2. 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.
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