Indian Spiced Chickpea and Fire Roasted Tomato Soup

By bridgetinma

Nutrition Facts
Serving Size 626 g
Amount Per Serving
Calories 1,029 Calories from Fat 253
% Daily Value*
Total Fat 28.1g 43%
Saturated Fat 4.0g 20%
Cholesterol 4mg 1%
Sodium 596mg 25%
Total Carbohydrates 151.2g 50%
Dietary Fiber 40.6g 162%
Sugars 36.9g
Protein 50.5g
Vitamin A 33% • Vitamin C 62%
Calcium 36% • Iron 87%
Nutrition Grade A
* Based on a 2000 calorie diet


Nutritional Analysis
Good points

Low in saturated fat
Very low in cholesterol
High in dietary fiber
High in manganese

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

Details

Servings 4
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

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.