Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Spiced Chickpea and Tomato Soup 3.9 (50) 5 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 5 mins Total Time: 25 mins Servings: 4 Yield: 6 cups Thanks to the soup's garlic and red chiles, you'll be warmed up in no time. Ingredients 3 garlic cloves, minced 3 dried hot red chiles, chopped, or ½ teaspoon red-pepper flakes 1 teaspoon ground coriander ¾ teaspoon coarse salt ⅛ teaspoon caraway seeds 2 tablespoons extra-virgin olive oil 1 can (15 ounces) chickpeas, drained and rinsed 1 ½ cups crushed canned tomatoes, with juice ½ cup drained jarred roasted red peppers, rinsed 3 ½ cups homemade or low-sodium store-bought chicken stock Sour cream, for serving Parsley sprigs, for garnish Directions Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway 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. Working in batches, puree soup in a blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley. Originally appeared: Martha Stewart Living, November 2007 Rate It PRINT