You are here: Home » Recipes » Chickpea and Roasted Tomato Soup Chickpea and Roasted Tomato Soup Recipe by Our Cookbook Collection Yield servings This hearty soup combines the flavors of chickpea and roasted tomato to create a delicious vegetarian dish. PrintEmail Ingredients 1 pound roma tomatoes4 tablespoons olive oil -- salt and freshly ground pepper1 large yellow onion, chopped4 cloves garlic, minced1 teaspoon ground cumin1/2 teaspoon paprika1 stick cinnamon3 cans chickpeas, drained4 cups chicken broth1 tablespoon sour cream Instructions Preheat the oven to 450°F. Slice the tomatoes in half and place in a single layer on a baking sheet. Drizzle with 2 Tbsp of oil and season with salt and pepper. Roast the tomatoes until they are soft and caramelized, 25-30 minutes. Set aside. In a large, heavy pot, warm 2 Tbsp oil over medium-high heat. Add the onion and the garlic and saute until soft, about 5 minutes. Add the cumin, paprika, and cinnamon stick and toast the spices, stirring often, for 2 minutes. Add the chickpeas, roasted tomatoes, and broth, stir to combine, and bring to a boil. Reduce the heat to low and simmer until the chickpeas are very tender, about 45 minutes. Remove from the heat and let cool slightly. Transfer about two-thirds of the chickpeas and broth to a blender and puree. Return to the pot and stir in the sour cream. Season the soup with salt and pepper and serve. Reprinted with permission from Williams-Sonoma Soup of the Day by Kate McMillan, Weldon Owen.