Creamy India Soup

I've got a serious soft spot for Indian cuisine and crave curry on a regular basis. This tasty soup doesn't have any curry in it, but the cardamom, cumin and turmeric are so savory! This soup is really easy to make, and it was a hit at our house. It is thick, creamy and non-fatty. How could you ask for more from a soup?

Creamy India Soup

a slightly modified version of this recipe

1/4 cup extra-virgin olive oil

2 cloves garlic, chopped

2 cans chickpeas, drained

1 small onion, coarsely chopped

2 teaspoons ground cumin

1/2 teaspoon ground cardamom

1/2 teaspoon turmeric

Salt and pepper

2 cups chicken or vegetable stock

1 (24-ounce) jar of fire roasted tomato and garlic spaghetti sauce

Plain yogurt

Warm pita, any flavor or variety, toasted

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