Thursday, May 03, 2007

Indian-Spiced Chickpea and Fire-Roasted Tomato Soup



Indian-Spiced Chickpea and Fire-Roasted Tomato Soup


1/4 cup olive oil
4 or more garlic cloves, minced
1 15oz can chickpeas, drained
3 onions, coarsely chopped
1 teaspoon ground cumin
1/2 teaspoon ground cardamon
1/2 teaspoon ground turmeric
Salt and Pepper
1 14oz can of chicken or vegatable broth
1 28oz can fire-roasted tomatoes
Plain yogurt
Heat the oil in a medium pot over medium heat.
Add garlic and cook for 2-3 minutes.
Combine the chickpeas and onions in a food processor and process until finely chopped.
Add them to the pot and cook for 5 minutes.
Season with chickpeas with the cumin, cardamon, turmeric, salt and pepper.
Stir in the stock, tomatoes and simmer the soup for 5-10 minutes.
Serve it with a dollop of yogurt on top.
So ok, I changed one of Rachel Rays recipes around a bit.. But I know you will like this one tooo!! Enjoy!!

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