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Tomato Soup with Roasted Chickpeas

Photo: John Autry; Styling: Cindy Barr
Hands-on time 20 mins
Total time 1 hr, 8 mins
Yield 4 servings

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

Nutrition 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

How to Make It

  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.