Fire Roasted Tomato-Chickpea Soup with Indian Spices
After a string of new recipes that fell flat or were “pretty good but not quite there,” it was great to have a recipe work really well on the first try. This recipe is tomato soup “all grown up.” We ate it with grilled cheese and loved it. The spices add interest, but not heat (important because Elias notoriously hates spicy food, to my dismay). I would definitely add a 1/4 teaspoon of cayenne pepper to the spices if it were just for me and see how that goes. If someone tries it, post in the comments. I adapted this recipe from Rachel Ray’s version. I did not change the ingredients very much (used a bit more onion and upped some of the spices). I did, however, change the procedure so that all the prep work is done first, then the soup is put together. It works better for my style of cooking. Predictably, this recipe is even better on the second day, so make it in advance. Makes four generous portions.