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Spiced Chickpea and Tomato Soup

Spiced Chickpea and Tomato Soup

Martha Stewart Living, November 2007 http://www.marthastewart.com/353560/spiced-chickpea-and-tomato-soup
4.05263
Rated
81.0526100(19)19
  • Prep Time 5 minutes
  • Total Time 25 minutes
  • Yield 6 cups
    Serves 4

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.

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