INDIAN-SPICED BEAN-AND-TOMATO SOUP

Indian-Spiced Bean-and-Tomato Soup image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 13

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1 tablespoon safflower oil
1 1/2 cups finely chopped onion
1 tablespoon plus 2 teaspoons minced garlic (from 4 cloves)
2 tablespoons finely grated peeled fresh ginger (from a 2-inch piece)
1 or 2 green Thai chiles, jalapeno chiles, or other fresh chiles, finely chopped, plus more, sliced, for serving
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 can (15 ounces) peeled plum tomatoes, coarsely chopped, with juice
4 cups cooked beans, plus 2 cups cooking liquid
Pinch of coarse salt
Yogurt, cilantro sprigs, and pita chips, for serving

Steps:

Heat oil in a 4-quart pot over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and golden, about 8 minutes. Add ginger, chopped chiles, and spices; cook, stirring occasionally, until fragrant, about 2 minutes.
Stir in tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes.
Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup.
Top with yogurt, cilantro sprigs, and sliced chiles, and serve with pita chips.