Indian Spiced Chickpea and Fire Roasted Tomato Soup |
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Prep Time: 5 Minutes Cook Time: 17 Minutes |
Ready In: 22 Minutes Servings: 2 |
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Rachael Ray 30 Minute Meal that is absolutely delicious and quick. This quickly becomes vegan if you use non-dairy yogurt and vegetable stock (chicken stock works as well). Serve with warm pita or naan bread. Ingredients:
1/4 cup extra virgin olive oil |
2 garlic cloves, chopped |
2 (15 ounce) cans chickpeas, drained |
1 small onion, coarsely chopped |
2 teaspoons cumin |
1/2 teaspoon ground cardamom |
1/2 teaspoon turmeric |
salt and pepper |
2 cups vegetable stock |
1 (28 ounce) can fire-roasted tomatoes |
1 cup plain yogurt, to serve |
Directions:
1. Heat olive oil over medium heat in a large pot. Add garlic and cook 2-3 minutes. Grind the chickpeas and onion in a food processor. Add to pot and cook 5 minutes to sweeten onion.
2. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup for 5-10 minutes to combine the flavors. Serve with a dollop of yogurt and warm pita for dipping.
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