1/4 cup olive oil
2-3 cloves garlic, finely chopped
1 yellow onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
1 teaspoon garam masala
2 (15 ounce) cans chickpeas, drained
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon ground cardamom
2 tablespoons cumin
salt and pepper, to taste
2 cups vegetable broth
1 (15 ounce) can fire roasted diced tomato
1 roasted red pepper
jasmine rice, to serve
pita or naan, to serve
1. Add olive oil to pan, and saute garlic, onion, carrots, and celery over medium heat, until onions are translucent. Add garam masala to this mixture and cook until very fragrant (3-5 minutes).
2. Add chickpeas to food processor and chop until smooth. Add processed chickpeas to pan with rest of the spices. Cook for 5-10 minutes over medium heat. Add salt and pepper to taste throughout cooking.
3. Add vegetable broth and roasted tomatoes (I also put the tomatoes and roasted pepper through the food processor). Once all theingredients are added, let the soup simmer for 10-20 minutes or so.
Serve with jasmine rice and choice of naan, pita, or tortilla. This soup is delicious and tastes even better the next day! I will definitely be making it over and over again.
Source of recipe: My twist on a Rachel Ray recipe.