Heat 1 tbsp olive oil in a pot.

Sauté chopped garlic and green hot pepper until golden brown.

Add chopped tomatoes and cilantro stems.

Cook, crushing the tomatoes until they are cooked and dried.

Stir in the vegetable or chicken broth.

Make a slurry of 1 tbsp chickpea flour with 1/4 cup water and stir into the pot.

Add salt and pepper to taste.

Bring to a boil and simmer until desired consistency is reached.

Strain the contents and set aside.

For the tadka, heat 1 tbsp olive oil in a small pan.

Add cumin seeds and wait until they crackle.

Immediately add the tadka to the strained liquid and stir.

Optionally, boil the liquid again.

Transfer to soup bowls.

Garnish with chopped cilantro leaves and serve hot.