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Spiced Chickpea and Tomato Soup

Martha Stewart
  • 25 minutes
  • Serves 4

INGREDIENTS

1 can

Chickpeas

1 tsp

Coriander, ground

3

Garlic cloves

1

Parsley, sprigs

3

Red chiles, dried hot

1 1/2 cups

Tomatoes, canned with juice

3 1/2 cups

Chicken stock, homemade or low-sodium store-bought

1/8 tsp

Caraway seeds

1/2 cup

Red peppers, jarred roasted

3/4 tsp

Salt, coarse

2 tbsp

Olive oil, extra-virgin

1

Sour cream