Tomato Soup with Roasted Chickpeas

Photo: John Autry; Styling: Cindy Barr

Yield: 4 servings
Cost per Serving: $2.15
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 1 Hour, 8 Minutes

Nutritional Information

Amount per serving
  • Calories: 288
  • Fat: 12.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 7.2g
  • Polyunsaturated fat: 3.2g
  • Protein: 24.3g
  • Carbohydrate: 24.4g
  • Fiber: 10.1g
  • Cholesterol: 37mg
  • Iron: 0.7mg
  • Sodium: 802mg
  • Calcium: 37mg


  • 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


  1. 1. Preheat broiler.
  2. 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. 3. Reduce oven to 450°.
  4. 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. 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.
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