Thursday, October 6, 2011

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.

1 comment:

  1. I love chickpeas, and combined with fire roasted tomaotes sounds heavenly! I think I'm going to make this soup!
    Thanks so much for sharing this recipe with Sunday Night Soup Night. I'll be hosting weekly through fall and winter, so I'd love to see you again with your next soup/stock/chowder recipe!