Spiced Chickpea and Tomato Soup

Another Martha Stewart recipe:

Image from Martha Stewart

3 garlic cloves, minced

3 dried hot red chilies, chopped or 1/2 tsp red-pepper flakes

1 tsp ground coriander

3/4 tsp coarse salt

1/8 tsp caraway seeds

2 tbsp extra-virgin olive oil

1 can (15oz) chickpeas, drained and rinsed

1 1/2 cups crushed canned tomatoes with juice

1/2 cup drained jarred roasted peppers, rinsed

3 1/2 cup vegetable stock

Parsley for garnish

• Using the mortar and pestle crush garlic, chilies, coriander, salt, and caraway to form a paste
• Heat oil in a saucepan; add garlic mixture and cook until just softened, for about 3 minutes
• Stir in chickpeas, tomatoes, roasted peppers, and stock. Simmer, stirring often for 15 minutes.
• Pure soup, rewarm if necessary. Serve with a dollop of vegan sour cream and spring of parsley.

Makes 6 cups.