This soup was pretty good, but the best part about it was the chickpeas! I could eat those roasted chickpeas by the spoonful! Also, this recipe did NOT give me 4 servings. I had a bowl, Liam had a tiny bowl, and Toby had a bowl, and then it was gone. I will double the recipe the next time I make it.
Tomato Soup with Roasted Chickpeas
(Cooking Light, Aug. 2011)
hands on time: 20 min.
total time needed: 68 min.
1 red bell pepper, halved lengthwise
3 tablespoons olive oil, divided
8 garlic cloves, divided
1/4 cup heavy whipping cream
1 (28-ounce) can no-salt-added whole peeled tomatoes, crushed
1/2 teaspoon smoked paprika
3/8 teaspoon salt, divided
1/4 teaspoon ground red pepper
2 ounces country ham, finely chopped (I omitted)
1 (15.5-ounce) can organic chickpeas, rinsed and drained
1/4 teaspoon ground cumin
1/4 cup fresh flat-leaf parsley (I omitted)
2 tablespoons sliced almonds, toasted and chopped
1. Preheat broiler.
2. Discard seeds and membranes from bell pepper; place, skin sides up, on a foil-lined baking sheet. Broil 8 minutes or until blackened. Seal in a bag; let stand 10 minutes. Peel.
3. Reduce oven to 450°.
4. Heat 1 tablespoon oil in a 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 ground pepper; simmer 20 minutes, stirring occasionally. Cool for 10 minutes. Combine tomato mixture and bell pepper in a blender; puree.
5. Combine 5 garlic cloves, ham, and chickpeas in a roasting pan; drizzle with 2 tablespoons oil, cumin, and 1/8 teaspoon salt. Toss. Roast at 450° for 12 minutes, stirring once. Ladle 3/4 cup soup into each of 4 bowls; top evenly with chickpea mixture, parsley, and almonds
calories per serving: 288