Indian Spiced Chickpea and Fire-Roasted Tomato Soup

Serve with Spiced Lamb Chops on Sautéed Peppers and Onions with Garlic and Mint Couscous.


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


Heat a medium pot with EVOO over medium heat. Add garlic and cook 2-3 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 5-10 minutes to combine flavors.

Serve with a dollop of yogurt and warm pita for dipping.

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