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.
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.
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.