2 medium-sized red onions, quartered
1 bunch cilantro, divide in half
2 pieces of fresh ginger about 2” long, peeled and trimmed
6 garlic cloves, divided in half
2 serrano chiles, one seeded and coarsely chopped and one coarsely chopped
1/2 C olive oil
1 – 28 ounce can of whole peeled tomatoes, pureed
1 T paprika
1 T ground cumin
2 t ground turmeric
1 t fennel seeds
1 T garam masala
5 – 15 ounce cans of garbanzo beans
2 t salt
1 – 28 ounce can of water
Raw Veggie Topping:
1 bunch cilantro, finely chopped
1/2 red onion, finely diced, rinsed and dried
2 serrano peppers, seeded and finely diced
Greek yogurt for garnish on top
Make two piles of aromatics: red onion, cilantro, ginger, garlic and chile.
Pulse each pile separately in the food processor until finely chopped. ONLY PULSE. You will need to scrape down sides and continue to pulse until you have a uniform consistency. Remove pile one and repeat for the second pile.
In a preheated soup pot, heat olive oil. Once it shimmers, add processed aromatics to the pot. Add 1 t of salt. Sauté over medium heat until fragrant and veggies have softened. Do not rush this process. A bit of sticking is ok. Additional oil can be added.
In the empty processor, add canned tomatoes. Process until smooth.
Add paprika, cumin, turmeric, fennel seeds, and garam masala to the aromatics. Continue to sauté until flavors have melded and the aroma is intense. Add pureed tomatoes to the pot. Add garbanzo beans, including the liquid, to the pot. Add remaining 1 t of salt and can of water. Bring mix to boil. Lower heat and simmer for an additional 25-30 minutes.
Ladle soup into bowls and garnish with veggie topping, a dollop of Greek yogurt and lime wedges. Serve this with grilled Naan. This is a vegetarian dish that is very satisfying.