Indian-Spiced Chickpea and Fire-Roasted Tomato Soup

I'm trying to lighten things up, meal-wise, these days, but there's something so boring about soup and sandwiches. Imagine my excitement, then, when I found an awesome recipe for jazzed up tomato soup!  Goes great with Grilled Brie & Goat Cheese with Tomatoes and Bacon....try it; you'll see!

1/4 cup olive oil

2 garlic cloves, chopped

1 15-ounce can chickpeas, drained

1/2 small onion, coarsely chopped

1 teaspoon ground cumin

1/2 teaspoon ground cardamom

1/2 teaspoon ground turmeric

salt and pepper

1 cup chicken stock

1 28-ounce can fire-roasted tomatoes

1/4 cup plain yogurt

Heat the oil in a medium pot over medium heat. Add the garlic and cook for 2-3 minutes. Combine the chickpeas and onions in a food processor and pulse until finely chopped. Add to the pot and cook for 5 minutes to sweeten the onions. Season the chickpeas with the cumin, cardamom, turmeric, salt, and pepper. Stir in the stock, and then the tomatoes, and simmer the soup 5-10 minutes to combine the flavors. Serve with a dollop of yogurt on top.

Recipe adapted from 2, 4, 6, 8 Great Meals for Couples or Crowds, by Rachael Ray.