Recipe courtesy of Rachael Ray
Save Recipe Print
Indian Spiced Chickpea and Fire Roasted Tomato Soup
Total:
22 min
Prep:
5 min
Cook:
17 min
Yield:
4 first course servings
Level:
Easy
Total:
22 min
Prep:
5 min
Cook:
17 min
Yield:
4 first course servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Tomato and Spinach Soup

Recipe courtesy of Rachael Ray

Potato, Spinach and Tomato Soup

Recipe courtesy of Rachael Ray

BLT and P (Bacon, Leek, Tomato and Potato) Soup

Recipe courtesy of Rachael Ray

Roasted Root Vegetable Soup with Grilled Cheese Croutons

Recipe courtesy of Rachael Ray

Ceci (Chickpeas) Sauce with Penne

Recipe courtesy of Rachael Ray

Cuban Spiced Pork Tenderloin and Soffrito Rice

Recipe courtesy of Rachael Ray

Coconut-Ginger Rice with Chickpeas and Chiles

Recipe courtesy of Rachael Ray

Spiced Cocktail Nuts

Recipe courtesy of Rachael Ray

Holiday Spiced Nuts

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories