Spiced Persian Lime Olive Oil & Fig Balsamic Chickpea SoupMissy - Blissbranding Digital Specialist
2 cloves minced garlic
1 onion, chopped
2 cans chickpeas
2 tsp cumin
1 tsp cardamom
1 tsp turmeric
salt & pepper to taste
2 cups chicken stock
1 (28 ounce) can crushed tomatoes
1/2 cup plain Greek yogurt per serving
1 Tablespoon Coronado Taste of Oils Fig Balsamic per serving
Heat medium pot with Coronado Taste of Oils Persian Lime Olive Oil.
Add garlic and cook 1 minute.
Meanwhile, grind onion in food processor.
Add onion to pot and cook for an additional 5 minutes.
Next, grind chickpeas (add a little chicken stock if needed) and add to pot with all the spices, salt & pepper chicken stock and tomatoes.
Simmer for an additional 10 minutes.
Mix 1 1/2 cup yogurt & 4 Tablespoons Balsamic to serve 4.
Serve soup with a dollop of yogurt/Coronado Taste of Oils Fig Balsamic mixture.