Indian Spiced Chickpea and Fire Roasted Tomato Soup (Rachael Ray) Recipe

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Indian Spiced Chickpea and Fire Roasted Tomato Soup (Rachael Ray)
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  1. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 611.6 Kcal (2561 kJ)
Calories from fat 346.1 Kcal
% Daily Value*
Total Fat 38.46g 59%
Cholesterol 114.43mg 38%
Sodium 430.51mg 18%
Potassium 538.14mg 11%
Total Carbs 35.18g 12%
Sugars 3.88g 16%
Dietary Fiber 0.62g 2%
Protein 32.49g 65%
Vitamin C 6.1mg 10%
Iron 3.3mg 18%
Calcium 163.1mg 16%
Amount Per 100 g
Calories 175.5 Kcal (735 kJ)
Calories from fat 99.31 Kcal
% Daily Value*
Total Fat 11.03g 59%
Cholesterol 32.84mg 38%
Sodium 123.53mg 18%
Potassium 154.42mg 11%
Total Carbs 10.09g 12%
Sugars 1.11g 16%
Dietary Fiber 0.18g 2%
Protein 9.32g 65%
Vitamin C 1.8mg 10%
Iron 1mg 18%
Calcium 46.8mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.3
  • 17

Good Points

  • saturated fat free,
  • low sodium

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