Indian-Spiced Bean and Tomato Soup

• 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 peeled fresh ginger (from a 2-inch piece)
• 1 or 2 green Thai chiles, jalapeno chiles, or other fresh chiles, finely chopped, plus more, sliced, for serving
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 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 cooking liquid
• Pinch of coarse salt
• Yogurt, cilantro sprigs, and pita chips, for serving

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. 

 

Serves 4.

 

VERDICT:  Good, especially with lots of yogurt and pita chips.  Keep.