SPICED CHICKPEA AND TOMATO SOUP

Makes about 6 cups (4 servings)

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.

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