Spiced Chickpea Tomato Soup

Do you ever have a hard time making a grocery list? I have needed to go to the store for days (I went today finally). I just could not decide what to cook or put on the list. This is a pantry soup I made yesterday from what was still hanging around. It is full of warm spice flavors from India. It is a great soup for fall. This soup has a nice tart flavor too. You would swear their is some citrus in the recipe. It is very creamy with not a bit of cream. This soup is so satisfying that just a cup will do. It would be wonderful with a mozzarella grill cheese. Or if you prefer go for the whole bowl and drizzle it with some yogurt. If you can not find whole cardamon I have a substitute for you. Garam Masala is commonly made of cumin, cardamon, clove, coriander, black pepper and cinnamon. You could use 2 or 3 teaspoons of store bought Garam Masala for my blend of spices. I plan to make it chunky style next time. I will grind the whole spices in a spice mill and leave all the veggies whole. I think I will like the texture of the soup not pureed too. This is really a great twist on tomato soup.

Spiced Chickpea Tomato Soup

Makes about 2 quarts

Serves: 4 or 8 as a starter

Ingredients

2 Tbsp. olive oil

1 medium onion, coarsely chopped

2 cloves garlic, minced

1” of fresh ginger, peeled and minced

2 cans chickpeas, drained

2 tsp whole cumin

2 green cardamom pods, seeds only

1 black cardamom pod, seeds only

1/4 tsp ground cloves

1/4 tsp ground pepper

1/4 tsp ground coriander

1/4 tsp ground cinnamon

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp red pepper flakes

1 small bay leaf

1 (28-ounce) can crushed tomatoes

2 cups chicken stock

Directions

Heat a medium pot with olive oil over medium heat. Add onion, ginger, garlic and cook until onion is translucent. Add chickpeas to pot and cook a minute or two. Season the chickpeas with all the spices. Stir in tomatoes, then stock. Bring to a boil reduce to a simmer. Simmer soup 10 minutes to combine flavors. Remove from heat; puree with an immersion blender and serve.

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