Indian Tomato Chickpea Soup

This is a simple fall favourite and can be made in 30 minutes or less. It freezes well and is great served with a warm piece of naan and a dollop of plain yogurt on top. Cilantro is great too. The recipe is best with fire roasted tomatoes but if you can't find them substitute for regular stewed tomatoes.

Indian Chickpea and Fire Roasted Tomato Soup

1/4 cup olive oil
2 cloves garlic, chopped
2 14oz can chickpeas, drained
1 onion, diced
1 tbsp chopped ginger
2 tsp cumin, ground
1/2 tsp cardamon, ground
1/2 tsp turmeric
salt and pepper to taste
2 cups veggie or chicken stock
1 28oz can fire roasted tomatoes
1 cup plain yogurt (optional)
warm pita or naan (optional)
chopped cilantro (optional)

Heat a medium pot with olive oil. Add garlic and ginger, cook 2 minutes. Add onions, cook additional 5 minutes til soft. Add spices and seasoning, cook 2 minutes. Stir in stock, tomatoes and chickpeas. Cook 10-15 minutes. Remove 1/2 of soup from the pot and process in the blender (all if you prefer) and then add back to original pot. Cook additional 5 minutes and check seasonings. Serve with a dollop of yogurt on top and sprinkle of cilantro and warm pita on the side.