Spiced Chickpea and Tomato Soup

Name: Spiced Chickpea and Tomato Soup
Prep time: 5 min
Total time: 25 min
Ingredients: 3 garlic cloves, minced; 3 dried hot red chiles, chopped, or ½ teaspoon red-pepper flakes; 1 teaspoon ground coriander; 0.75 teaspoon coarse salt; 0.125 teaspoon caraway seeds; 2 tablespoons extra-virgin olive oil; 1 can (15 ounces) chickpeas, drained and rinsed; 1.5 cups crushed canned tomatoes, with juice; 0.5 cup drained jarred roasted red peppers, rinsed; 3.5 cups homemade or low-sodium store-bought chicken stock; Sour cream, for serving; Parsley sprigs, for garnish

3.9

(50)

4 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

5 mins

Total Time:

25 mins

Servings:

4

Yield:

6 cups

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

Ingredients

3 garlic cloves, minced
3 dried hot red chiles, chopped, or ½ teaspoon red-pepper flakes
1 teaspoon ground coriander
¾ teaspoon coarse salt
⅛ teaspoon caraway seeds
2 tablespoons extra-virgin olive oil
1 can (15 ounces) chickpeas, drained and rinsed
1 ½ cups crushed canned tomatoes, with juice
½ cup drained jarred roasted red peppers, rinsed
3 ½ cups homemade or low-sodium store-bought chicken stock
Sour cream, for serving
Parsley sprigs, for garnish

Directions

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.