Under 30 Minutes

Spiced Chickpea and Tomato Soup

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: 6 cups
Spiced Chickpea and Tomato Soup

Source: Martha Stewart Living, November 2007


  • 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


  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.


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