Indian Spiced Chickpea and Fire Roasted Tomato Soup

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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.

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Super-easy recipe and nice flavor!!!

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I followed this recipe to a tee. Not only did I make my own chicken stock for it, but I used organic, fire-roasted tomatoes. The recipe had no flavour! I added tomato paste to bump up the totato flavour (since it's a tomato soup after all, added more spice - more cumin, coriander, curry powder, cayenne. I added a teaspoon of sugar (to cut any acid from the tomatoes, fresh parsley and a tablespoon of worstershire sauce. After all of the 'doctoring' if you will, it was quite tasty!