Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Spiced Chickpea and Tomato Soup 3.9 (50) 4 Reviews 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 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. Print