Sunday, April 26, 2009

Indian Spiced Chickpea and Fire Roasted Tomato Soup

I got this from good old Rachel Ray. I guess she's not old, but she's good. 

1/4 c. extra virgin olive oil
2 cloves garlic, chopped
2 cans chickpeas, drained 
1 small onion, coarsely chopped
2 tsp. ground cumin
1/2 tsp. ground cardamom
1/2 tsp. turmeric
Salt and Pepper
2 c. chicken or vegetable stock (you can just use chicken broth; it's usually cheaper)
1 (28 ounce) can fire roasted tomatoes
1 c. plain yogurt (I just use sour cream)
Warm pita, any flavor or variety

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 (or sour cream) and warm pita for dipping. They've got great pitas at Bloomingfoods.

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