Tomato Soup with Roasted Chickpeas
Ingredients:
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1 red bell pepper, halved lengthwise
3 tablespoons olive oil, divided
8 garlic cloves, divided
¼ cup heavy whipping cream
1 (28-ounce) can no-salt-added whole peeled tomatoes, crushed
½ teaspoon smoked paprika
3/8 teaspoon salt, divided
¼ teaspoon ground red pepper
2 ounces country ham, finely chopped
1 (15.5-ounce) can organic chickpeas, rinsed and drained
¼ teaspoon ground cumin
¼ cup fresh flat-leaf parsley
2 tablespoons sliced almonds, toasted and chopped
Directions:
Preheat broiler.
Discard seeds and membranes from bell pepper; place, skin sides up, on a foil-lined baking
sheet. Broil 8 minutes or until blackened. Seal in a bag; let stand 10 minutes. Peel.
Reduce oven to 450°.
Heat 1 tablespoon oil in a saucepan over medium heat. Add 3 garlic cloves; cook 1 minute. Add
cream and tomatoes; bring to a simmer. Add paprika, ¼ teaspoon salt, and ground pepper;
simmer 20 minutes, stirring occasionally. Cool for 10 minutes. Combine tomato mixture and
bell pepper in a blender; puree.
Combine 5 garlic cloves, ham, and chickpeas in a roasting pan; drizzle with 2 tablespoons oil,
cumin, and 1/8 teaspoon salt. Toss. Roast at 450° for 12 minutes, stirring once. Ladle ¾ cup
soup into each of 4 bowls; top evenly with chickpea mixture, parsley, and almonds.
Serves 4, per serving: 340 calories, 19.5g fat, 31g carbs, 12.6g protein
Low carb, gluten free