15 October, 2009

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.

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