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Spiced Chickpea and Tomato Soup

50

Thanks to the soup's garlic and red chiles, you'll be warmed up in no time.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: 6 cups

Source: Martha Stewart Living, November 2007

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.

Reviews Add a comment

  • ALR3637763DW
    31 MAR, 2017
    This is one of my favorite soups, and recipes in general. I took a little creative license with it, though. I used roasted canned tomatoes instead of regular, a fresh bell pepper instead of roasted ones, [filtered]in and cardamom instead of caraway seeds. It ends up being even more nourishing if you cut down the broth. It's great topped with avocado instead of sour cream, too. Great for vegans! The pureed chickpeas and saltiness of the soup give the illusion of Parmesan cheese in it.
    Reply
  • Libby Mueller
    22 FEB, 2015
    I did the nutritional math ... Calculated total ingredients and divided by four (servings)...1 serving/1.5 cups = approx---protein 14 g, calories 168, carb 33 g, fat 2 g, fiber 8 g ...such delicious soup but high in Carbs for those of us counting our daily grams.
    Reply
  • MustangSally00
    23 NOV, 2013
    Made this the other night and it was a big hit! Swapped the suggested spices for curry powder and added some chicken after blending the soup. Will definitely make this again.
    Reply
  • 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.
    Reply
  • 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.
    Reply