Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chickpea, Tomato, and Spelt Soup 3.9 (36) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Anna Williams Prep Time: 15 mins Total Time: 2 hrs Servings: 4 Yield: 6 cups Spelt is an ancient whole grain native to southern Europe. It's packed with fiber and naturally higher in protein than wheat. Ingredients 1 cup spelt 2 tablespoons olive oil 1 medium onion, chopped 1 carrot, halved lengthwise and cut into ½-inch lengths 1 celery stalk, diced 4 garlic cloves, chopped Coarse salt and ground pepper 2 bay leaves 2 teaspoons sweet paprika 1 teaspoon ground cumin ⅛ teaspoon saffron (optional) 4 cups chicken broth, homemade or canned 1 can (14 ½ ounces) crushed tomatoes 1 can (15 ounces) chickpeas, drained and rinsed ¼ cup chopped flat leaf parsley, for garnish Directions Place spelt in a medium bowl and cover with cold water. Let soak for 1 hour; drain. In a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, carrot, celery, and garlic. Season with salt and pepper and cook for 5 minutes. Add bay leaves, paprika, cumin, saffron (if using), spelt, broth, and 1 cup water. Bring to a boil, reduce to a simmer, and cook for 30 minutes or until spelt is tender. Add tomatoes and chickpeas and cook for 20 minutes or until flavors have blended. Discard bay leaves. Sprinkle with chopped parsley before serving. Cook's Notes For a more intense flavor, use a mild smoked paprika instead of a sweet one. Topping off the soup with parsley adds an earthy tone. Print