Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Spiced Chickpea and Tomato Soup 3.9 (50) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print