INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



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.

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #for-1-or-2     #soups-stews     #beans     #vegetables     #asian     #indian     #easy     #beginner-cook     #vegetarian     #food-processor-blender     #dietary     #spicy     #chick-peas-garbanzos     #onions     #tomatoes     #taste-mood     #equipment     #small-appliance     #number-of-servings     #3-steps-or-less