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.
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INGREDIENTS
Nutrition- 1⁄4
- 2
- 2
- 1
- 2teaspoons cumin
- 1⁄2teaspoon ground cardamom
- 1⁄2teaspoon turmeric
- salt and pepper
- 2cups vegetable stock
- 1(28 ounce) can fire-roasted tomatoes
- 1
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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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