Roasted Tomato Chickpea Soup Recipes

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INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP



Indian Spiced Chickpea and Fire Roasted Tomato Soup image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 4 first course servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
2 cans chickpeas, drained
1 small onion, coarsely chopped
2 teaspoons ground cumin, 2/3 palm ful
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
Salt and pepper
2 cups chicken or vegetable stock
1 (28-ounce) can fire roasted tomatoes
1 cup plain yogurt
Warm pita, any flavor or variety, toasted

Steps:

  • Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

SPICED CHICKPEA AND TOMATO SOUP



Spiced Chickpea and Tomato Soup image

Thanks to the soup's garlic and red chiles, you'll be warmed up in no time.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Yield 6 cups

Number Of Ingredients 12

3 garlic cloves, minced
3 dried hot red chiles, chopped, or 1/2 teaspoon red-pepper flakes
1 teaspoon ground 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 crushed canned tomatoes, with juice
1/2 cup drained jarred roasted red peppers, rinsed
3 1/2 cups homemade or low-sodium store-bought chicken stock
Sour cream, for serving
Parsley sprigs, for garnish

Steps:

  • Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form 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.
  • Working in batches, puree soup in a blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.

SPICY ROASTED PEPPER, TOMATO & CHICKPEA SOUP



Spicy Roasted Pepper, Tomato & Chickpea Soup image

Make and share this Spicy Roasted Pepper, Tomato & Chickpea Soup recipe from Food.com.

Provided by Pretty_Smart

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

1 red pepper
1 yellow pepper
1 onion
2 garlic cloves
1/4 red chili pepper
4 large tomatoes (on the vine)
1 (14 ounce) can chopped tomatoes
1 (8 ounce) can chickpeas
1 pint vegetable stock
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 teaspoon oregano
olive oil

Steps:

  • Place the peppers, vine tomatoes & one of the garlic cloves in an oven dish & generously drizzle with olive oil. Season with salt and pepper and bake in the oven at 180 degrees for approx 40 minutes.
  • Chop the onion, remaining garlic & chilli and fry in olive oil until soft. Add the roasted vegetables from the oven.
  • Add the tinned tomotoes & chickpeas along with the stock, paprika and oregano. Simmer for approx 30 minutes.
  • Let the soup mixture cool and then place in a blender, blend until smooth.
  • Return to the pot and simmer for another 5-10 minutes. Season as desired.
  • Delicious on it's own or served with a spoonful of pesto & creme fraiche! To make the soup milder or creamier, just add some cream or creme fraiche and mix through.

Nutrition Facts : Calories 155, Fat 1.5, SaturatedFat 0.2, Sodium 768, Carbohydrate 32.5, Fiber 7.5, Sugar 10, Protein 6.5

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