Chickpea and Roasted Tomato Soup
- Yield: servings
- 1pound roma tomatoes
- 4tablespoons olive oil
- salt and freshly ground pepper
- 1large yellow onion, chopped
- 4cloves garlic, minced
- 1teaspoon ground cumin
- 1/2teaspoon paprika
- 1stick cinnamon
- 3cans chickpeas, drained
- 4cups chicken broth
- 1tablespoon sour cream
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.