Indian Spiced Chickpea and Fire Roasted Tomato Soup

Amazingly delicious soup courtesy of Missy Smalls. See her instructions below:

Serves 4 as a first course.

Ingredients:
1/4 c extra-virgin olive oil
2 cloves garlic, chopped
2 cans chickpeas, drained
1 small onion, coarsely chopped
2 t ground cumin
1/2 t ground cardamom
1/2 t turmeric
salt and pepper
2 c chickeno or vegetable stock
1 (28-oz) can fire roasted tomatoes*
1 cup plain yogurt
Warm pita, any flavor or variety, toasted

*Note about the tomatoes: On the show, Rachael Ray used crushed fire roasted tomatoes, but at my store they only sell diced fire roasted tomatoes (which are actually a new addition to the tomato aisle, thank goodness). I just popped them in the food processor for a couple seconds once I was done with the chickpeas and it comes out splendidly.

1. Heat a medium pot with the extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes.
2. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion.
3. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes.
4. Simmer soup 5-10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.