Ingredients
-
1/4
-
2
-
2
-
1
-
2
-
1/2
-
1/2
-
-
2
-
1
-
-
-
-
-
Directions
Indian Spiced Chickpea and Fire Roasted Tomato Soup,Rachael Ray 30 Minute Meal that is absolutely delicious and quick. This quickly becomes vegan if you use non-dairy yogurt and vegetable stock (chicken stock works as well). Serve with warm pita or naan bread.,Good, easy, healthy. Tasted better the next day. I added 1 1/2 tsp. Penzey’s Maharajah Curry, a nice blend. Also added some cayenne. I omitted the cardamom and turmeric, as they are in the curry blend used. Served with a good dollop of greek yogurt. I also used an emersion blender at the end to blend the whole, fire-roasted tomatoes. Thanks, Jan,Rachael Ray 30 Minute Meal that is absolutely delicious and quick. This quickly becomes vegan if you use non-dairy yogurt and vegetable stock (chicken stock works as well). Serve with warm pita or naan bread.
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Steps
|
1
Done
|
Heat Olive Oil Over Medium Heat in a Large Pot. Add Garlic and Cook 2-3 Minutes. Grind the Chickpeas and Onion in a Food Processor. Add to Pot and Cook 5 Minutes to Sweeten Onion. |
|
2
Done
|
Season the Chickpeas With Cumin, Cardamom, Turmeric, Salt and Pepper. Stir in Stock, Then Tomatoes. Simmer Soup For 5-10 Minutes to Combine the Flavors. Serve With a Dollop of Yogurt and Warm Pita For Dipping. |
