Indian Spiced Chickpea And Fire Roasted Tomato Soup - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
2 garlic cloves, chopped
2 (15 ounce) cans chickpeas, drained
1 small onion, coarsely chopped
2 teaspoons cumin
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
salt and pepper
2 cups vegetable stock
1 (28 ounce) can fire-roasted tomatoes
1 cup plain yogurt, to serve

Preparation

Heat olive oil over medium heat in a large pot. Add garlic and cook 2-3 minutes. Grind the chickpeas and onion in a 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 for 5-10 minutes to combine the flavors. Serve with a dollop of yogurt and warm pita for dipping.