Spiced Chickpea and Tomato Soup

By á-34416

Ingredients

• 3 garlic cloves, minced
• 3 dried hot red chiles, chopped, or 1/2 teaspoon red-pepper flakes
• 1 teaspoon ground coriander
• 3/4 teaspoon coarse salt
• 1/8 teaspoon caraway seeds
• 2 tablespoons extra-virgin olive oil
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 1/2 cups crushed canned tomatoes, with juice
• 1/2 cup drained jarred roasted red peppers, rinsed
• 3 1/2 cups homemade or low-sodium store-bought chicken stock
• Sour cream, for serving
• Parsley sprigs, for garnish

Details

Servings 1
Preparation time 5mins
Cooking time 25mins
Adapted from marthastewart.com

Preparation

Step 1

Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.

Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.

Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.

Working in batches, puree soup in a blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.