Best Indian Spiced Chickpea And Fire Roasted Tomato Soup Recipes

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INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP



Indian Spiced Chickpea and Fire Roasted Tomato Soup image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 4 first course servings

Number Of Ingredients 12

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

Steps:

  • 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.

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP



INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP image

Categories     Quick & Easy

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP



Indian Spiced Chickpea and Fire Roasted Tomato Soup image

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.

Provided by EmilyStrikesAgain

Categories     Onions

Time 22m

Yield 2 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 916.8, Fat 37, SaturatedFat 6.9, Cholesterol 15.9, Sodium 1901.8, Carbohydrate 123.6, Fiber 23.8, Sugar 16.7, Protein 29.4

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