Indian Spiced Chickpea and Fire Roasted Tomato Soup

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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.

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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.

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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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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.

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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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It was good, but I think if you have a hand mixer it is better to just chop the onions and chickpeas to brown them a bit and then mix them by hand once the tomatoes have been added. I also added a bit of heat, red pepper flakes & paprika and also a bay leaf. It was hearty and yummy!

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Added green chilis, curry, and chili pepper to give it a nice kick! Overall, yum.

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I agree with many other reviewers that it needs some tinkering. I also cooked the spices and added tomato paste when sweating the onions. I also added a bit of Rooster sauce to fire it up and a some brown sugar to sweeten it. I would recommend Penzey's Balti seasoning and some garam masala seasoning to really emphasize the Indian flavors. The food processor is fabulous for making the garbanzo beans smooth, almost adding a creaminess to the soup without any dairy.

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Excellent. Easy. Enjoyable. Super Easy. Tasty.

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I enjoyed this soup very much. It has become a "go-to" meal! The second time I made this, I sweated the onions with the spices and it brought out their flavors slightly more.