Indian Spiced Chickpea and Fire Roasted Tomato Soup

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  • Level: Easy
  • Total: 22 min
  • Prep: 5 min
  • Cook: 17 min
  • Yield: 4 first course servings
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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


  1. 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.