Indian-Spiced Bean-and-Tomato Soup

Ingredients

1 tablespoon safflower oil

1 ½ 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

¼ teaspoon ground cinnamon

¼ 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

Directions

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.