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1
Heat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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2
Strain the tomatoes, reserving the juices.
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3
Gently squeeze any excess liquid from the tomatoes into the reserved juices; set the liquid aside.
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4
Place the tomatoes on the prepared baking sheet, leaving 1 to 2 inches of space between them.
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5
Drizzle with 2 tablespoons of the oil and season generously with salt and pepper.
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6
Roast until shrunken, shriveled a bit, and a deep brick-red color, about 60 to 75 minutes.
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7
Transfer the baking sheet to a wire rack until the tomatoes are cool enough to handle.
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8
Cut each tomato into quarters; set aside.
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9
Heat the remaining tablespoon of oil in a large saucepan over medium heat until shimmering.
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10
Add the onion and garlic, season with salt and pepper, and cook, stirring frequently, until the onion begins to soften and turn translucent, about 4 minutes.
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11
Add the tomato paste, cumin, allspice, and cayenne and stir to combine.
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12
Cook until fragrant, about 1 minute.
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13
Add the roasted tomatoes and the reserved tomato juices, stir to combine, and cook until the mixture comes to a simmer, about 2 to 3 minutes.
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14
Add the basil, water, broth, and chickpeas, stir to combine, and bring to a boil.
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15
Cover with a tightfitting lid, reduce the heat to low, and simmer until the flavors meld, about 30 minutes.
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16
Stir in the chard and simmer until its tender but still green, about 5 minutes.
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17
Taste and season with additional salt and pepper as needed.
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18
Ladle the soup into bowls, drizzle with olive oil if desired, and serve.
