Chickpea and Roasted Tomato Soup with Fried Rosemary

Finally! The soup from the cover of my favourite cookbook!!

I absolutely love this soup! The combination of spices evoke dreams of Morroco – cinnamon, troche cumin, cialis and paprika. The chick peas and tomatoes reinforce the Middle Eastern vibe of the soup and give the soup substance and depth. I puréed the soup a little too much because I used the blender rather than the immersion blender. This makes it a little more difficult to gage how much you have puréed but the soup is still good!

It is perfect on a cold, stormy day but also great on a warm, sunny day. I plan to enjoy this soup all summer longer, enjoying the flavours of the Mediterranean before we head there in the fall for the honeymoon!

Recipe is below the cut – happy munching!

1 lb Roma tomatoes
4 Tbsp olive oil
Salt and freshly ground pepper
1 large yellow onion, chopped
4 cloves garlic, minced
1 tsp ground cumin
1/2 tsp paprika
1 cinnamon stick
3 cans chickpeas, drained
4 cups chicken broth
1 Tbsp sour cream
Fried rosemary for garnish

Preheat the oven to 450 degrees. Slice the tomatoes in half and place in a single layer on a baking sheet. Drizzle with 2 Tbsp of the 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. Ad the onion and the garlic and sauté 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 purée. Return to the pot and stir in the sour cream. Season the soup with salt and pepper and serve, garnished with fried rosemary.

To make the fried rosemary, in a small frying,, warm 2 Tbsp olive oil over high heat. Add 4 sprigs rosemary, 2 at a time, and fry for 1 minutes on each side. Transfer to paper towels to drain. Once they are cool enough to handle,, remove the leaves and chop, if desired.

One thought on “Chickpea and Roasted Tomato Soup with Fried Rosemary

  1. Hi! This is a great chickpeas recipe. I have a bunch of chickpeas at home and don’t know what to do with them, except tossing in salads.
    Really love the idea of roasting tomatoes before adding in soup. It helps pop up the flavours.
    You should cook more. 🙂 We love seeing your cooking hihi. Cheers!

Leave a Reply

Your email address will not be published. Required fields are marked *