SPICED CHICKPEA AND TOMATO SOUP

Makes about 6 cups (4 servings)

3 garlic cloves, minced
3 dried hot red chilies, chopped, or 1/2 teaspoon red-pepper flakes (I use aleppo pepper)
1 teaspoon coriander
3/4 teaspoon coarse salt
1/8 teaspoon caraway seeds
2 tablespoons extra-virgin olive oil
1 can (15 ounces) chickpeas, drained and rinsed
1 1/2 cups canned tomatoes, with juice
1/2 cup drained jarred roasted red peppers, rinsed
3 1/2 cups homemade or low-sodium store-bought chicken broth
sour cream for garnish (optional, I skip it)

Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to forma a paste.

Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.

Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.

Puree with stick blender. Rewarm if necessary.