This is one of my two favorite soups (the other is carrot ginger soup), courtesy of Ms.Martha Stewart. I just realized I never posted this recipe!
- 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 [optional]
- 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 or 1 roasted red pepper, peeled and chopped
- 3 1/2 cups chicken stock [I use broth]
- Sour cream, for serving
- Parsley sprigs, for garnish
Heat oil in a saucepan over medium heat. Add garlic, chilies or crushed red pepper, salt, coriander, and caraway; cook until just softened, about 3 minutes.
Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 30 minutes. Let cool slightly.
Working in batches, puree soup in a blender or with an immersion blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.
Notes: I haven’t been able to find caraway seeds anywhere, so I leave these out. The soup is still full of flavor! In addition, I use a home-roasted red pepper in lieu of the jarred kind. Lastly, I use chicken broth instead of stock, simply because TJ doesn’t carry stock. This can easily be made vegetarian by using vegetable broth instead of chicken broth