Recipes : Indian Spiced Chickpea and Fire Roasted Tomato Soup : Food Network

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Indian Spiced Chickpea and Fire Roasted Tomato Soup
Recipe courtesy Rachael Ray

Ingredients
1/4 cup extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
2 cans chickpeas, drained
1 small onion, coarsely chopped
2 teaspoons ground cumin, 2/3 palm ful
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
Salt and pepper
2 cups chicken or vegetable stock
1 (28-ounce) can fire roasted tomatoes
1 cup plain yogurt
Warm pita, any flavor or variety, toasted

Directions
Heat a medium pot with extra-virgin olive oil over medium heat. Add

garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in 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 5 to 10 minutes to combine flavors. Serve with a dollop of
yogurt and warm pita for dipping.