Indian Spiced Chickpea And Fire-Roasted Tomato Soup

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
815
FAT
167%
CHOL
90%
SOD
31%

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Ingredients for 4 servings

1/4 cup extra virgin olive oil (EVOO), 2 turns of the pan

2 cloves garlic, chopped

2 cans chickpeas, drained

1 small onion, coarsely chopped

2 teaspoons ground cumin, (2/3 palmful)

1/2 teaspoon ground cardamom

1/2 teaspoon turmeric

Salt and pepper

2 cups chicken or vegetable stock

1 can fire roasted tomatoes (28-ounces)

1 cup plain yogurt

Warm pita, any flavor or variety, toasted

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