Tomato Soup With Roasted Chickpeas Recipe

Name: Tomato Soup With Roasted Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 450u00b0.
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 450u00b0 for 12 minutes, stirring once. Ladle 3/4 cup soup into each of 4 bowls; top evenly with chickpea mixture, parsley, and almonds.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 red bell pepper, halved lengthwise, 3 tablespoons olive oil, divided, 8 garlic cloves, divided, 1/4 cup heavy whipping cream, and more.

Yes, Tomato Soup With Roasted Chickpeas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato Soup With Roasted Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions