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.