Indian Spiced Chickpea and Fire Roasted Tomato Soup (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 17 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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