Spicy Tomato Bisque & Fried Chickpeas
This recipe started when I opened a huge can of diced tomatoes for a different recipe and then realized that I didn’t need them… So the next day I decided I should probably not let them go to waste and started the search for a solid tomato soup recipe. Seriously- who doesn’t like tomato soup?...In all fairness, I actually don’t like the stuff from the can very much, but that is a personal opinion. I like my soups thicker and heartier, which is why I often chose the word “bisque” instead of soup.
The result was a kitchen full of empty cans, a pot of creamy soup, and an incredible aroma filling our home. Mark and I both loved this recipe and it has now become a week night staple. The pan-fried chickpeas are an added bonus. Extra protein, extra texture, and extra spice. No shame if you’d rather sub some croutons or a solid grilled cheese- that all works too.
Let me know what you think!
- 2 Tbsp. coconut oil
- 1 large yellow onion, diced
- ¼ tsp fine sea salt
- 3 cloves of garlic, minced
- 1¼ tsp. ground cumin
- 2 tsp. harissa* or sub 2 tsp. chili pepper flakes
- 2 Tbsp. tomato paste
- 1 (28 ounce) can diced tomatoes
- 2 cup vegetable stock
- 1 (15-ounce) can chickpeas
- 1 (14-ounce) coconut milk**
- sea salt and freshly ground black pepper
- 2 Tbsp. coconut oil
- 1 (15-ounce) can chickpeas, rinsed and patted dry
- ½ tsp fine sea salt
- ½ tso garlic powder
- ¼ tsp ground cumin
- ⅛ tsp cayenne pepper
- ½ tsp black pepper
- In a large pot over medium heat, sauté the chopped onion with sea salt until translucent, about 5 minutes. Stir in the garlic, cumin, harissa (or pepper flakes), and tomato paste. Cook for another minute or until very fragrant. Empty the entire can of tomatoes (including the liquids), and stock into the pot. Bring to a boil. Reduce heat and add chickpeas. Simmer for about 20 minutes.
- Meanwhile, fry the chickpeas. Heat the oil in a large skillet over medium-high heat. Add the chickpeas and salt. Cook, shaking the pan often, until the chickpeas are lightly golden and some have split, about 10 minutes. Remove the chickpeas from the heat and stir in the spices. Transfer to a plate lined with paper towels. Set aside and let them cool to room temperature.
- Puree the soup in a high speed blender and then pour back into pot. Stir in the coconut milk and season to taste with salt and pepper. Simmer the soup for an additional 15 minutes. Ladle the soup into bowls and top each with a couple spoonfuls of chickpeas***. Serve immediately.
**I personally like Native Forest brand coconut milk and 365 Whole Foods brand. I would not recommend Thai Kitchen (which is made with guar gum) or Trader Joes brand (which has really bad consistency). Buy full-fat for a rich and creamy bisque or opt for a lighter coconut milk for a less rich bisque.
***Honestly the chickpeas don’t keep super well, so eat them up or snack on them later the same day!
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