|Spiced Chickpea and Tomato Soup|
I don't think you can ever have enough simple, yet satisfying, recipes in your repertoire. And when they come wrapped as a bright, flavor-full (and figure-friendly) soup, it's a definite win-win.
Such is the case with this Spiced Chickpea and Tomato Soup recipe. I've made it before and for all the reasons I shared above, I was keen to make it again. The chickpea base gives body to the pureed soup, and the tomato and roasted peppers (yes, there are roasted red peppers!) contribute slightly tart and bright flavors, while lending to the silky texture and gorgeous color that result.
However, I think what most delights me is the spice kick that elevates this dish. It stems from a savory blend of minced garlic, red pepper flakes, salt and ground coriander mixed together to form a paste (see my mortar and pestle action below) and serves as the potent seasoning base for this effortless, yet scrumptious bite.
|Garlic-Chile-Coriander Paste in the making|
I like to finish by garnishing it with a dollop of Greek yogurt, for a beautiful color (and cooling) contrast, and fresh basil, for a sweet note. And that's the best note of all in the world of splendid eats.
Spiced Chickpea and Tomato Soup
3 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1 teaspoon ground coriander
1 teaspoon coarse salt
2 tablespoons extra-virgin olive oil
1 can (15 ounces) chickpeas, drained and rinsed
1 1/2 cups crushed canned tomatoes, with juice
1/2 cup drained jarred roasted red peppers, rinsed
3 1/2 cups low-sodium chicken stock
Greek yogurt, for serving
Fresh basil, for garnish
Using a mortar and pestle, or the back of a spoon, crush garlic, chiles, coriander, and salt to form a paste.
Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.
Puree soup with an immersion blender or, working in batches, in a standard blender. Top each serving with a dollop of Greek yogurt and fresh basil. Enjoy!
Recipe adapted from Martha Stewart