Indian-Spiced Bean and Tomato Soup

 Around The World in 80 Sundays

 

Indian-Spiced Bean and Tomato Soup
Prep time: 20 min.
Total time: 30 min.
Serves: 4 – 6

Ingredients:

1 Tablespoon safflower oil
1 1/2 cups finely chopped onion
1 Tablespoon plus 2 teaspoons minced garlic (from 4 cloves)
2 tablespoons finely grated ginger
1 or 2 green Thai chiles, Jalapeno chiles (or other) finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 can (15 ounces) peeled plum tomatoes, coarsely chopped with juice
4 cups cooked beans, plus 2 cups cups cooking juice
Pinch of coarse salt
Yogurt (plain), cilantro sprigs and Pita chips for serving

Directions:

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.  Add beans and their liquid.  Add salt.  Bring to a boil, reduce heat and simmer until thickened slightly, about 10 minutes.

Remove about a third of the beans place in a pot and mash, using a potato masher or an immersion blender.  Stir mashed beans into soup.

When serving, top with yogurt, cilantro and sliced chiles.  Serve with Pita Chips or Naan.