Indian Spiced Chickpea And Fire Roasted Tomato Soup

• 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

1. 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.
2. 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.

extra virgin olive oil, garlic, chickpeas, onion, cumin, ground cardamom, turmeric, salt, vegetable stock, tomatoes, plain yogurt

Taken from www.food.com/recipe/indian-spiced-chickpea-and-fire-roasted-tomato-soup-310833 (may not work)