Tomato Soup With Roasted Chickpeas
The chickpeas topping this hearty soup add plenty of filling protein to the meal.
Ingredients
1 red bell pepper, halved lengthwise, stem and seeds removed
3 tbsp olive oil, divided
8 garlic cloves, divided
1/4 cup heavy whipping cream
1 28-oz can no-salt-added whole peeled tomatoes, crushed
1/2 tsp smoked paprika
3/8 tsp salt, divided
1/4 tsp ground red pepper
2 oz country ham, finely chopped
1 15.5-oz can organic chickpeas, rinsed and drained
1/4 tsp ground cumin
1/4 cup chopped fresh flat-leaf parsley
2 tbsp sliced almonds, toasted and chopped
Instructions
1. Preheat broiler.
2. Place bell pepper halves, skin side up, on a foil-lined baking sheet. Broil 8 minutes or until blackened. Seal in a zip-top bag; let stand 10 minutes. Remove charred skin.
3. Reduce oven to 450 degrees.
4. Heat 1 tbsp oil in a saucepan over medium heat. Add 3 garlic cloves; cook1 minute. Add cream and tomatoes; bring to a simmer. Add paprika, 1/4 tsp each salt and red pepper; simmer 20 minutes, stirring occasionally. Cool 10 minutes. Using a blender, puree tomato mixture and roasted bell pepper.
5. Place remaining 5 garlic cloves, ham and chickpeas in a roasting pan; drizzle with2 tbsp oil, cumin and 1/8 tsp salt. Toss. Roast 12 minutes, stirring once. Ladle 3⁄4 cup soup into each of 4 bowls; top evenly with chickpea mixture, parsley and almonds.
Serves 4 at $2.15 per serving.
ncG1vNJzZmivp6x7pLjOrJyrr5WauK3FjZympmegpMC1v46cn56ZoGK5trrCoWSappRisaq6zZ6pZqqVmLaxsdJmnaiqXam1pnnFmqSipKlirq24jK6lnZ2iYn5xew%3D%3D