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Fire Roasted Tomato-Chickpea Soup with Indian Spices

December 29, 2012

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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.  

 
Indian-Spiced Tomato Soup with Chickpeas 
Ingredients 
1/4 cup oil (we used extra-virgin olive oil)
2 cloves garlic, chopped 
2 cans chickpeas, drained and rinsed 
2 small onions, chopped 
1 T cumin 
3/4 tsp ground cardamom 
3/4 tsp ground turmeric 
salt and pepper
2 cups chicken broth
1 28 oz can of fire roasted tomatoes
salt, to taste (depends how salty your broth is)
Procedure
1. Process chopped onion and chickpeas in food processor until they are coarsely ground.
2. Mix spices and set aside
3. Heat oil in a heavy deep pot over medium heat and saute garlic for about 2 minutes or until soft
4. Add chickpea and onion mixture and cook for five minutes. Add spices and cook an additional minute
5. Add broth, then tomatoes. Simmer on low for 10 minutes or more to combine flavors
6. Taste and add salt if needed
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5 Comments leave one →
  1. Susan Leithauser-Yee permalink
    December 29, 2012 12:16 pm

    Dear Mrs. Smith,
    Your soup just hit my to do list on this snowy Michigan day. I am especially intrigued by the cardamom and turmeric. I don’t bust them out very often. Tumeric is a beautiful color. It kinda makes me happy just to look at it. I will be even happier with it in my soup!
    Warm Regards,
    Susan

  2. December 30, 2012 4:46 pm

    this looks so yummy!

  3. January 6, 2013 7:46 pm

    I can’t wait to try this sometime!

Trackbacks

  1. 4 Vegetarian Soups from Around the World to Warm Your Soul on Chilly Days « Mrs. Smith Cooks

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