Tomato Soup with Roasted Chickpeas

Tomato Soup with Roasted Chickpeas Recipe
Photo: John Autry; Styling: Cindy Barr

Yield:

4 servings
Total time: 1 Hour, 8 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 8 Minutes

Nutritional Information

Calories 288
Fat 12.6 g
Satfat 0.2 g
Monofat 7.2 g
Polyfat 3.2 g
Protein 24.3 g
Carbohydrate 24.4 g
Fiber 10.1 g
Cholesterol 37 mg
Iron 0.7 mg
Sodium 802 mg
Calcium 37 mg

Ingredients

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
1 (15.5-ounce) can organic chickpeas, rinsed and drained
1/4 teaspoon ground cumin
1/4 cup fresh flat-leaf parsley
2 tablespoons sliced almonds, toasted and chopped

Preparation

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.

Note:

Julianna Grimes,

Cooking Light

August 2011
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