Spiced Chickpea and Tomato Soup

Prep Time:
5 mins
Total Time:
25 mins
6 cups

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


  • 3 garlic cloves, minced

  • 3 dried hot red chiles, chopped, or ½ teaspoon red-pepper flakes

  • 1 teaspoon ground coriander

  • ¾ teaspoon coarse salt

  • 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


  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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