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 januarysarah
on January 12, 2013
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Love this! I usually add white or dark meat chicken and serve over rice with some good naan. Kind of like a mock chicken tikka masala.
By seoneill1
Staten Island
on August 25, 2012
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I just made this and my mom and I loved it. We used two 15.5 oz cans of chickpeas, which balanced with the 28 oz of fire roasted tomatoes. The recipe should give volume for the chickpeas. Definitely use fire roasted tomatoes. The can of fire roasted tomatoes has flavors other than tomato in it that would be missing if you used plain canned tomatoes. My mom and I both tried the soup spiced as is in the recipe and it was delicious. Cardamom, cumin, turmeric are not spicy, they're earthy, so if you want this to have a kick, the suggestions in the other reviews all looks like good ideas to me. After tasting the original recipe, I added a teaspoon of Spice Islands curry to it which has dried onions, garlic, jalapenos, and red pepper flakes in it. I'll be trying a different set of spices every time I make this because I this soup lends itself well to experimentation.
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.
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