Spiced Chickpea and Heirloom Tomato Soup

Spiced Chickpea and Heirloom Tomato Soup

By Chelsea Reetz

An interesting blend of heat and spice livens this tomato soup, thickened with chickpeas instead of cream.

Ingredients

• 3 garlic cloves, minced

• 3 dried hot red chiles, chopped, or 1/2 teaspoon red-pepper flakes

• 1 teaspoon ground coriander

• 3/4 teaspoon coarse salt

• 1/8 teaspoon caraway seeds

• 2 tablespoons extra-virgin olive oil

• 1 can (15 ounces) chickpeas, drained and rinsed

• 1 1/2 cups chopped heirloom tomatoes

• 1/2 cup chopped red pepper

• 3 1/2 cups homemade or low-sodium store-bought vegetable or chicken stock

• Sour cream, for serving

• Parsley sprigs, for garnish

Instructions

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.

4. Let cool slightly. Puree soup with hand blender. Rewarm if necessary.

5. Before serving, top each with a dollop of sour cream and a sprig of parsley.