Indian Spiced Chickpea and Fire Roasted Tomato Soup

Total Time:
22 min
Prep:
5 min
Cook:
17 min

Yield:
4 first course servings
Level:
Easy

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.


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