Tomato Soup with Roasted Chickpeas

Recipe printed from chiknpastry.com

Tomato Soup with Roasted Chickpeas
Adapted from Cooking Light, August 2011; serves 4

time commitment: ~45 minutes

printable version

ingredients
1 red bell pepper
2 T sliced almonds
3 T olive oil, divided
6 garlic cloves, divided
1/4 c heavy whipping cream
1 (28-ounce) can fire-roasted diced tomatoes
2 fresh heirloom tomatoes, roughly chopped
1 t smoked paprika
1/2 t salt, divided
1/2 t red pepper flakes
2 oz thick-sliced deli style ham, finely chopped
1 (15.5-ounce) can organic chickpeas, rinsed and drained
1/4 t ground cumin
1/4 c fresh flat-leaf parsley

instructions
Turn stovetop gas burner onto high heat and place bell pepper directly onto burner. Cook until black on all sides (2-3 minutes/side), place in a plastic bag, seal it, and let it sit for at least 10 minutes. (If you have electric burners, you can instead roast a pepper under a broiler in the oven until blackened, but cut it first and remove the membranes, then lay it flat in the baking sheet.) Remove from bag and peel, discarding seeds and membranes.

Preheat oven to 450 F. Place almonds in a saucepan over medium-high heat until toasted. Remove from saucepan, chop roughly, and set aside.

Heat 1 T oil in same saucepan over medium heat. Add 3 garlic cloves; cook 1 minute. Add cream and tomatoes; bring to a simmer. Add paprika, 1/4 teaspoon salt, and red pepper flakes; simmer 20 minutes, stirring occasionally. Cool for 10 minutes.

Meanwhile, mince remaining 3 garlic cloves and combine garlic, ham, and chickpeas in a roasting pan; drizzle with 2 tablespoons oil, cumin, and 1/2 teaspoon salt. Toss. Roast at 450 for 15 minutes, stirring once.

Combine tomato mixture and bell pepper in a blender; puree. (If you have an immersion blender, this would work nicely; just chop the bell pepper roughly and toss it into the soup.)

Ladle the soup into each of 4 bowls; top evenly with chickpea mixture, parsley, and almonds.

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