Chickpea and Roasted Tomato Soup

  • Yield: servings


1pound roma tomatoes
4tablespoons olive oil
-- salt and freshly ground pepper
1large yellow onion, chopped
4cloves garlic, minced
1teaspoon ground cumin
1/2teaspoon paprika
1stick cinnamon
3cans chickpeas, drained
4cups chicken broth
1tablespoon sour cream


Preheat the oven to 450°F.  Slice the tomatoes in half and place in a single layer on a baking sheet.  Drizzle with 2 Tbsp of oil and season with salt and pepper. Roast the tomatoes until they are soft and caramelized, 25-30 minutes.  Set aside.

In a large, heavy pot, warm 2 Tbsp oil over medium-high heat. Add the onion and the garlic and saute until soft, about 5 minutes.  Add the cumin, paprika, and cinnamon stick and toast the spices, stirring often, for 2 minutes.  Add the chickpeas, roasted tomatoes, and broth, stir to combine, and bring to a boil.  Reduce the heat to low and simmer until the chickpeas are very tender, about 45 minutes.  Remove from the heat and let cool slightly. 

Transfer about two-thirds of the chickpeas and broth to a blender and puree.  Return to the pot and stir in the sour cream.

Season the soup with salt and pepper and serve.


Reprinted with permission from Williams-Sonoma Soup of the Day by Kate McMillan, Weldon Owen.