Recipe courtesy of Rachael Ray
Indian Spiced Chickpea and Fire Roasted Tomato Soup
Total:
22 min
Active:
5 min
Yield:
4 first course servings
Level:
Easy
Total:
22 min
Active:
5 min
Yield:
4 first course servings
Level:
Easy

Ingredients

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.

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