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    Servings: Not specified

    Directions

    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.

    Ingredients
    • 1/4 cup extra-virgin olive oil, 2 turns of the pan
    • 2 cloves garlic, chopped
    • 2 cans chickpeas, drained
    • 1 small onion, coarsely chopped
    • 2 teaspoons ground cumin, 2/3 palm ful
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon turmeric
    • Salt and pepper
    • 2 cups chicken or vegetable stock
    • 1 (28-ounce) can fire roasted tomatoes
    • 1 cup plain yogurt
    • Warm pita, any flavor or variety, toasted

    Parsed from recipe text (no separate ingredient records).
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