Chickpea Soup Indian Flavour Food

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP

Indian Spiced Chickpea and Fire Roasted Tomato Soup image

Provided by Rachael Ray : Food Network

Time 22m

Yield 4 first course servings

Number Of Ingredients 12

Ingredients

1/4 cup extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
2 cans chickpeas, drained
1 small onion, coarsely chopped
2 teaspoons ground cumin, 2/3 palm ful
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
Salt and pepper
2 cups chicken or vegetable stock
1 (28-ounce) can fire roasted tomatoes
1 cup plain yogurt
Warm pita, any flavor or variety, toasted

Steps:

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 and warm pita for dipping.

CHICKPEA SOUP - INDIAN FLAVOUR

Chickpea Soup - Indian Flavour image

I read a lot of recipes online and this became an amalgamation of many. It was yummy yummy yummy. And I didn't even mind that it smelled up my room.

Provided by joanne.smolka

Categories Chowders

Time 4h30m

Yield 2-3 serving(s)

Number Of Ingredients 15

Ingredients

1 (8 ounce) can chickpeas
1 small onion, chopped
1 garlic clove, diced
1 potato, cubed
1 1/2 teaspoons cumin
1 teaspoon coriander
1 pinch cinnamon
2 dried chilies
1 teaspoon ginger
1 cardamom pod (optional)
1 curry leaf (optional)
300 ml broth
200 g carrots, grated
2 tomatoes, cubed
1 teaspoon no-sugar-added peanut butter

Steps:

Boil chickpeas for about 2 to 3 hours.
In a frying pan, sauté onion in a bit of olive oil for about 5 minutes (until onions look clear).
Add garlic, cook 1 minute.
Add potatoes, cook about 1-2 minutes, stirring constantly.
Add spices (except cardamom and curry leaf). Cook another 1 minute until spices are aromatic and make sure it doesn't burn. Remove from heat.
Drain chickpeas. Add 300ml of broth. Add tomatoes, carrot, cardamom, and curry leaf. Bring to boil.
Add the onion/potato mixture and peanut butter. Simmer for 0.5 to 1 hour.
For a thinner soup, add water. For thicker soup, puree half of the soup in a food processor.
Serving suggestion: serve with naan bread and a dollop of yogurt.

Nutrition Facts : Calories 331.2, Fat 2.9, SaturatedFat 0.5, Cholesterol 0.5, Sodium 1293.9, Carbohydrate 68.3, Fiber 13.4, Sugar 12.5, Protein 11.7

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