Photo: Indian Spiced Chickpea and Fire Roasted Tomato Soup Recipe
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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By kaczmar2
Tucson, AZ
on August 28, 2011
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Great dish. I halve the amount of fire-roasted tomatoes; I think it's a more balanced flavor that way.
By daynac151
New Orleans, LA
on July 06, 2011
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My family thought it was delicious... but we had to doctor it up a little as well. I added a bay leaf, a dash of coriander, ground ginger, curry powder, and some cayenne for a little kick. I will definitely maake this again, but next time I might only use one can of chickpeas.
By misc12345
San Francisco, CA
on April 24, 2011
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I agree with the other reviews- you have to doctor it up to get to really taste good. Therefore, I give it 3 stars as written, but 4 or 5 starts with the right additions. Because my sister is allergic to dairy, we added avocado to make it creamier. That worked really well. Then I added cayenne, curry powder, and sugar (I added white sugar, but I think brown sugar would be better to improve the taste. Also, I used the immersion blender, which made a better consistency.
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