Ingredients

1 T safflower oil

1.5 c. finely chopped onion

1 T plus 2 t minced garlic (4 cloves)

2 T finely grated peeled fresh ginger (from 2 inch piece)

1 or 2 green Thai chiles, jalapeno chiles or other fresh chiles finely chopped

1 t ground cumin

1 t ground coriander

.25 t ground cinnamon

.25 t ground turmeric

1 can (15 ounces) peeled plum tomatoes coarsely chopped with juice

4 cups cooked beans, plus 2 cups cooking liquid

salt to taste

Yogurt, cilantro sprigs and pita chips for serving

Preparation

  1. Heat oil in 3-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.
  2. 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.
  3. Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup.
  4. Top with yogurt, cilantro sprigs and sliced chiles, and serve with pita chips.