Tomato Soup with Roasted Chickpeas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 red bell pepper, halved lengthwise |
3 tablespoons olive oil, divided |
8 garlic cloves, divided |
1/4 cup heavy whipping cream |
1 (28-ounce) can no-salt-added whole peeled tomatoes, crushed |
1/2 teaspoon smoked paprika |
3/8 teaspoon salt, divided |
1/4 teaspoon ground red pepper |
2 ounces country ham, finely chopped |
1 (15.5-ounce) can organic chickpeas, rinsed and drained |
1/4 teaspoon ground cumin |
1/4 cup fresh flat-leaf parsley |
2 tablespoons sliced almonds, toasted and chopped |
Directions:
1. Preheat broiler.
2. Discard seeds and membranes from bell pepper; place, skin sides up, on a foil-lined baking sheet. Broil 8 minutes or until blackened. Seal in a bag; let stand 10 minutes. Peel.
3. Reduce oven to 450°.
4. Heat 1 tablespoon oil in a saucepan over medium heat. Add 3 garlic cloves; cook 1 minute. Add cream and tomatoes; bring to a simmer. Add paprika, 1/4 teaspoon salt, and ground pepper; simmer 20 minutes, stirring occasionally. Cool for 10 minutes. Combine tomato mixture and bell pepper in a blender; puree.
5. Combine 5 garlic cloves, ham, and chickpeas in a roasting pan; drizzle with 2 tablespoons oil, cumin, and 1/8 teaspoon salt. Toss. Roast at 450° for 12 minutes, stirring once. Ladle 3/4 cup soup into each of 4 bowls; top evenly with chickpea mixture, parsley, and almonds.
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