Indian Spiced Chickpea and Fire Roasted Tomato Soup
MAKE IT SHINE!
ADD YOUR PHOTO
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:
1
Person talking
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
- 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.
MY PRIVATE NOTES
Add a Note
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."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
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, Jan1Reply