Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 4
Julianna Grimes
Recipe by Cooking Light August 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
20 mins
total:
1 hr 8 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • Reduce oven to 450°.

  • 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.

  • 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.

Nutrition Facts

288 calories; fat 12.6g; saturated fat 0.2g; mono fat 7.2g; poly fat 3.2g; protein 24.3g; carbohydrates 24.4g; fiber 10.1g; cholesterol 37mg; iron 0.7mg; sodium 802mg; calcium 37mg.
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