Recipes from My Kitchen

Soup warms the soul

on February 15, 2016

I consider soup a winter food.   I know gazpacho and vichyssoise are good for the summer, but I just can’t bring myself to make them.  But in the cold seasons, I make soup a few times a week.  

One of my favorite local restaurants has a variation of this soup (Spicy Chickpea and Tomato), so when I saw this recipe I knew I’d love it.   (It doesn’t hurt that it’s a Martha recipe!)

This is a super simple recipe, and I had all of the ingredients on-hand.   I also ate three bowls (don’t judge me).   For those who are familiar with the word ‘garbanzo bean,’ chickpeas are the same thing, so no need to be confused.


I used fresh cilantro instead of parsley, and used my immersion blender to purée (man, I love that thing).


And yes, I garnished my bowl, all three of them; the sour cream might actually be what makes the dish.


Spiced Chickpea and Tomato Soup


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 crushed canned tomatoes, with juice
1/2 cup drained jarred roasted red peppers, rinsed
3 1/2 cups homemade or low-sodium store-bought chicken stock
Sour cream, for serving
Parsley sprigs, for garnish


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.


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