Spicy Tomato & Potato Soup with Toasted Chickpeas

A flavorful and warming tomato soup with potatoes, spiced with chili flakes, and topped with crispy toasted chickpeas.

Ingredients

• 1 medium, diced (russet or Yukon Gold work well) Potatoes
• 1 (14.5 oz) can Diced tomatoes
• 1/4 cup, cooked Chickpeas
• 2 cups (low sodium) Vegetable broth
• 1/4 cup, chopped Onion
• 1 clove, minced Garlic
• 1/4 tsp (or to taste) Chili flakes
• 1 tbsp Extra virgin olive oil
• 1/4 tsp Smoked paprika
• to taste Salt and freshly ground black pepper

Instructions

1. Heat olive oil in a pot over medium heat. Add chopped onion and minced garlic and sauté until softened.
2. Add diced potatoes and canned tomatoes, stir and cook for 5 minutes. This intensifies the tomato flavor.
3. Pour in vegetable broth and add chili flakes and smoked paprika. Bring to a simmer and cook for 15-20 minutes, or until potatoes are very tender.
4. While the soup is simmering, preheat oven to 400°F (200°C). Toss chickpeas with a little olive oil, smoked paprika and salt. Spread on a baking sheet and toast for 10-15 minutes, or until crispy.
5. Remove soup from heat and let cool slightly. Then, using an immersion blender, puree until smooth. Be careful when blending hot liquids.
6. Season the soup with salt and pepper to taste. Ladle into a bowl and top with toasted chickpeas. Serve hot.

Cuisine: Mediterranean

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 10 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch