Time 30m Number Of Ingredients 13 Steps:
Heat oil in a 4-quart pot over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and golden, about 8 minutes. Add ginger, chopped chiles, and spices; cook, stirring occasionally, until fragrant, about 2 minutes. Stir in tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes. Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup. Top with yogurt, cilantro sprigs, and sliced chiles, and serve with pita chips.
Time 22m Yield 4 first course servings Number Of Ingredients 12 Steps:
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.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the broiler. Heat 4 tablespoons butter in a Dutch oven over medium-high heat. Add the onion and cook, stirring, until browned, about 4 minutes. Add the cilantro stems, 1 tablespoon garlic, the ginger and coriander. Cook, stirring, until the coriander seeds begin to pop, 30 seconds to 1 minute. Stir in the tomato paste and cook until brick red, about 30 seconds. Stir in the chopped tomatoes and cook, stirring, until juicy, about 2 minutes. Add 3 cups water, 1 teaspoon salt and a few grinds of pepper to the pot. Cover and cook, stirring occasionally, until the tomatoes are soft, about 15 minutes. Stir in 1/2 teaspoon garam masala. Working in batches, transfer the mixture to a blender and puree until smooth. Season with salt and pepper. Combine the remaining 1 tablespoon butter, 1 teaspoon garlic and 1/4 teaspoon garam masala in a small microwave-safe bowl; microwave until melted, 30 seconds to 1 minute. Place the naan on a baking sheet; brush with the butter and broil until golden, 2 to 3 minutes. Sprinkle with the cheese and continue broiling until melted, 30 more seconds. Fold each piece of naan, then cut each in half. Divide the soup among bowls and top with the cilantro leaves. Serve with the naan.
Time 40m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Coat a large pan with cooking spray. Heat and add the leek and garlic, stirring until the leek is soft. Add the tomatoes, carrot, chili and chicken stock. Simmer for 20 minutes. Add the Worcestershire sauce, butter beans and green beans and cook for a further 3 minutes. Stir through the chopped parsley before serving.
More about “indian spiced bean and tomato soup recipes”
Yield 4 - 6 servings Number Of Ingredients 13 Steps:
- Heat oil in 3-quart pot over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and golden, about 8 minutes. Add ginger, chopped chiles, and spices; cook stirring occasionally, until fragrant, about 2 minutes. 2. Stir in tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes. 3. Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup. 4. Top with yogurt, cilantro sprigs and sliced chiles, and serve with pita chips.
