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Spiced Chickpea and Tomato Soup

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    Martha Stewart Living, November 2007
    • Prep Time 5 minutes
    • Total Time 25 minutes
    • Yield 6 cups
      Serves 4
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    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

    Directions

    1. Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.
    2. Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
    3. Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.
    4. 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.

    Recipe Reviews

    • Biborka
      10 Jan, 2011

      I live in Transilvania (Romania) and here we don't have chickpeas. But thanks to the very few benefits of newly opened hypermarkets it appeared in canned version. And I came across this site.I think there is a Martha Stewart show on some TV channel, but I didn't watch it. Shortly, I just cooked my first chickpeas soup (almost as in the recipe, as I don't have all ingredients here) and it is great. Thanks for the site and the recipes you are sharing with the world.

    • rotsol
      28 Feb, 2010

      I like to reserve about a third of the chickpeas and stir them in after pureeing. And finely crumbled feta makes a nice alternative to sour cream.

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