Ingredients
Scale
- 1 lb Roma (plum) tomatoes or 1 can of fire roasted tomatoes
- 6 tablespoons olive oil
- Salt & pepper
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon cumin or more to taste
- 1/2 teaspoon smoked paprika
- 3 cans of chickpeas, drained
- 4 cups chicken or vegetable broth
- 3 sprigs rosemary
- Siracha
- 1/2 cup of sour cream
Instructions
- Preheat the oven to 450º
- Slice tomatoes in half, lengthwise, place on a baking sheet. Drizzle with 2 teaspoons of olive oil, season with salt and pepper. Roast 20-25 minutes until soft and caramelized.
- Heat 2 tablespoons of olive oil in a large heavy pot. Add the onion and garlic and sautée for 5 minutes. Add cumin and paprika then stir for another minute. Add drained chickpeas, tomatoes and broth, stir to combine and bring to a boil then lower heat and simmer for about 45 minutes. Remove from the heat and let cool slightly.
- Blend 1/2 to 2/3 of the soup, depending on the texture you want. Blending more will create a thicker soup. Return soup to pot with remaining unblended soup. You will want to do this in batches unless you want an explosion of soup all over your kitchen. Do not fill the blender more than halfway.
- Here is the key for great flavor. Heat a small pan with 3 tablespoons of olive oil. Once warm, add rosemary sprigs and sautée until aromatic, approximately 3 minutes. Pour oil along with the rosemary sprigs into soup mixture and stir.
- I like to add a couple squirts of Siracha to bring up the spice a bit.
Notes
Optional: add a couple of spoonfuls of sour cream as a garnish when serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop/Oven
- Cuisine: Healthy
Keywords: Soup, Chickpea Soup, Chickpea, Garbanzo Soup, Garbanzo, Healthy Soup, Tomato
