Roasted Tomato and Chickpea Soup
Equipment
- Parchment Paper
- Small and Medium Mixing Bowls
- Spider or Slotted Spoon
- Paper Towels
Ingredients
Ingredients for the Soup:
- 16.5 oz. grape tomatoes
- 6 Campari tomatoes cut into quarters
- 5 cloves garlic
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon sugar
- 1 tablespoon dried oregano
- 2 tablespoons avocado oil
- 1 cup yellow onion diced into 1/2 inch pieces
- ½ cup carrot diced into 1/2 inch pieces
- ¼ cup celery diced into 1/2 inch pieces
- 1 leek white and light green parts only, diced into 1/2 inch pieces
- 1 ½ tablespoons tomato paste
- 2 sprigs rosemary leaves taken off and stems discarded
- 4 sprigs thyme leaves taken off and stems discarded
- 2 fresh bay leaves
- ¼ teaspoon red pepper flakes
- 1 15.5 oz. can chickpeas
- 5 cups chicken or vegetable stock
- 1 ¼ teaspoons Kosher salt
- ½ teaspoon white pepper
- Yogurt Crema for garnish, recipe below
- Crispy Spiced Chickpeas for garnish, recipe below
- Fresh parsley leaves for garnish
- Freshly ground black pepper for garnish
Ingredients for the Yogurt Crema:
- ½ cup Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- ¼ teaspoon Kosher salt
Ingredients for the Crispy Spiced Chickpeas (makes about 1 1/2 cups):
- 1 15.5 oz. can chickpeas drained
- 3 cups frying oil such as vegetable/peanut/corn oil
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon cumin
- ¼ teaspoon Kosher salt
Instructions
For the Soup:
- Position a rack in the middle of the oven and preheat to 400°F.
- Place the tomatoes and garlic on a parchment-lined sheet pan. Toss with 3 tablespoons of olive oil, ½ teaspoon of salt, the sugar, and 1 teaspoon of dried oregano. Roast in the oven for 15 minutes.
- While the tomatoes are roasting, start the soup. Place 2 tablespoons of avocado oil, the onion, and carrot in a large pot over medium-low heat. Cover and cook for 5 minutes. Add the celery and leeks, cover, and cook an additional 3 minutes, stirring every so often.
- Add the tomato paste and stir well to coat the veggies, then add the rosemary, thyme, bay leaves, red pepper flakes and leftover dried oregano. Stir to combine and cook for 30 seconds.
- Add the roasted tomatoes and garlic, along with their juices, plus the chickpeas and stock. Turn heat to medium-high and bring to a boil, uncovered, then turn heat to low, cover, and let simmer for 20 minutes.
- Take out the bay leaves and discard. Add the salt and white pepper, then puree the soup in a blender until completely smooth. Taste and adjust seasoning, if necessary.
For the Yogurt Crema:
- Place all ingredients into a small mixing bowl and whisk to combine. Season with more salt, if needed.
For the Crispy Spiced Chickpeas:
- Heat oil over medium-high heat in a small sauce pot. Take one chickpea and place into the oil to test if it’s hot enough. If it sizzles, then the oil is hot and you can gently place the rest of the chickpeas into the oil, making sure not to splatter yourself with the hot oil. A great way to do this is to take a slotted spoon (spoon with small holes) and carefully lower the chickpeas in the oil, one spoonful at a time. You can keep the slotted spoon near the stove for when it’s time to take the chickpeas out of the oil.
- Fry the chickpeas for 12-13 minutes, until completely crispy. Line a medium-sized mixing bowl with some paper towel and transfer the chickpeas to the bowl with the slotted spoon. We do this so the oil coating the chickpeas can drain onto the paper towel. Once you’ve removed all the chickpeas from the oil, remove the paper towel and immediately toss the chickpeas with the smoked paprika, cumin, and salt. Taste and adjust seasoning. Keep at room temperature until ready to use.
- Keep the leftover frying oil in the saucepan and let cool completely. You can strain the oil, store it in airtight containers in your pantry, and reuse it for the next time you need to fry something.
Assembly:
- Serve the soup in bowls drizzled with the yogurt crema and sprinkled with the crispy chickpeas, parsley, and freshly ground black pepper.
Notes
Soup Storage: Can be kept in the refrigerator for up to 5 days and in the freezer in an airtight container for up to 3 months. When reheating, remember to adjust seasoning, as salt levels decrease over time.
Yogurt Crema Storage: Can be kept in the refrigerator for up to 3 days.
Crispy Chickpea Storage: Do not place in the refrigerator, they will get soggy. They can be stored in an airtight container in your pantry for up to 5 days.
Tried this recipe?Let us know how it was!