Untraditional Tomato Soup with Spiced Chickpeas and Feta

A new spin on Tomato Soup with this version, an Untraditional Tomato Soup with Spiced Chickpeas and Feta.

The very last dregs of the Summer season are stubbornly, infuriatingly clasping to the heat as Autumn valiantly attempts to raise its cooler head.  While other parts of the country are starting to snuggle into sweatshirts and bulky sweaters (a little hopefully still, but determinedly embracing the cooler temperatures), those of us who are in a desert area are impatiently waiting out the sun.  While not quite warm enough to sizzle a steak on some unfortunate neighbor’s car’s dashboard, it is not yet cool enough to truly skip around, flinging Pumpkin Lattes at strangers in the street.

When the weather is in agonized limbo of letting go of the summer heat, the sudden influx of University students and the very beginnings of Snowbirds are making shopping trips chaotic and my own new version of “Survival of the Fittest”.  I have taken to something called “Fridge Foraging”, and have been creating meals out of staples in my pantry.  We had eaten quite a few sub sandwiches, curtsey of this Classic French Bread, as well as a few odds and ends that were not very memorable.  However, with the outdoor temperatures dipping below triple digits and the rapid approach of the first official day of Fall I was craving another perfect between the seasons meal - tomato soup. 

Feta Cheese Crumbles, a squeeze of fresh Lemon Juice, and fresh Herbs make each bite exciting and different.

Tomato soup is another one of those staples from childhood that came condensed in a can.  I preferred plain water to mix mine, but know others that went a little lavish and used milk.  Typical recipes for tomato soup call for basil, garlic, and tomatoes with a few other things.  There is something delicately homey and classic about that combination, and you can almost never go wrong with it.  I, however, had no basil nor a vat of fresh tomatoes to roast, and was not motivated to go to walk to the store and it was hours before my husband was to be home from work.  So what’s a girl to do?

Taking stock of what was in the fridge and pantry, I noted that I had San Marzano whole tomatoes, tomato sauce, and chicken stock.  Onions, a couple carrots, and a whole bunch of spices which did not include basil.  And then a can of chickpeas caught my attention.  Hmm.  Cihckpeas are earthy and used quite often in Indian cuisine with tomatoes…and then it struck me that most likely my husband would need some “oomph” in a soup to help fill him up.  Chickpeas were in.

Serve this Untraditional Tomato Soup with grilled Pita or Naan, or even a Panini if you want something to dunk into it!

What I came up with is like no other Tomato Soup I have ever had.  It has a little Spanish influence from the Smoked Paprika, Indian influence from the Turmeric and Garam Masala, and Cumin ties in the natural earthiness of both the chickpeas and balances out the sweetness of the tomatoes, onions, and carrots.  The tomato soup itself is smooth, slightly sweet but all the different spices used have melded and created this incredible flavor that the baked, spiced chickpeas nestle into.  I opted to not bake the chickpeas till crunchy, as I wanted the velvety texture to still be present, but I did want to have the spices baked on enough to stand up to the soup.  To finish off the soup, a squeeze of lemon juice and fresh parsley (or cilantro, if you prefer) with salty feta cheese make this TomatoSoup a very different experience from the old school soup from a can.  It is a new type of comfort food, and I plan on making this again and again.  I bet some grilled pita bread or soft garlic naan would be incredible with this soup, if you want something to dip into it.

The Spiced Chickpeas are velvety and deliciously spiced to add depth to the soup.

Untraditional Tomato Soup with Spiced Chickpeas and Feta

Author: Iris Anna Gohn

Servings: 6

This Tomato Soup is so unique in the flavors, a hint of the cinnamon from the Garam Masala, an earthiness from the Cumin, that it is slightly addicting once you start eating it.  It is still absolutely a comfort food, but with a new twist that updates the classic while still respecting it.  

I highly, highly recommend eating this served with the Lemon Juice and the Feta and the fresh herbs.  When you get a mouthful of all the elements it all harmonizes and works together, while little strands of each individual element poke their nose out and you can appreciate them.  

Lastly, while I say this is a perfect size lunch or dinner amount, my husband would beg to differ and say he would need a sandwich with it to feel full after dinner till morning.  You could serve a traditional grilled cheese with this, or if you wanted to do something different you could serve a Panini with Apples, cheddar, and Turkey.  Get creative!

Ingredients

For the Soup: 

• 2 Tbsp Extra Virgin Olive Oil
• 1 1/2 Cups Chopped Onion (1 large onion)
• 1 Cup Chopped Carrots (2 carrots)
• 1 1/2 Tsp ground Cumin
• 1/4 Tsp Red Pepper Flakes
• 1 Tsp Smoked Paprika
• 1 Tsp dried Oregano
• 1/2 Tsp Turmeric
• 1/2 Tsp ground Coriander
• 1/2 Tsp Garam Masala Spice mix
• 1 1/2 Tbsp minced Garlic (5-6 cloves)
• 4 Cups Chicken or Vegetable Stock
• 1 28 oz can San Marzano Plum Tomatoes
• 1 8 oz can Tomato Sauce
• Sea Salt to taste
• Fresh cracked Pepper to taste
• 1/2 Cup chopped Cilantro or Parsley 

For the Spiced Chickpeas: 

• 1 can chickpeas
• 1 Tbsp Extra Virgin Olive Oil
• 2 Tsp groundCumin
• 1 Tsp Smoked Paprika
• 1/4Tsp Chili Powder
• Sea Salt to taste
• Fresh cracked Pepper to taste

For Serving:

• Lemon Slices
• Feta Cheese Crumbles
• Fresh Cilantro or Parsley

Directions

For the Soup:

1. In a large stockpot or Dutch Oven, heat 2 Tbsp Olive Oil over medium high heat until it shimmers.  The grassy scents of the oil will intensify when ready. 
2. Add onions to the oil and adjust the heat lower just a touch. Add a sprinkle of salt and pepper to encourage the sugars in the onions to caramelize.  Sauté for 7-8 minutes, until the edges of the onions start turning brown and the onions start smelling sweet. The browner the onions get, the more flavor is impregnated into the soup ultimately. 
3. Add the carrots and sauté for another 5-7 minutes.
4. Add the Cumin, Red Pepper Flakes, Smoked Paprika, Oregano, Turmeric, Coriander, and Garam Masala spices. Stir to thoroughly incorporate the spices, then add in the garlic and sauté another 2-3 minutes. Cooking the spices over the heat in oil like this helps open up the spices quicker than boiling the soup for hours. 
5. Add the San Marzano tomatoes, tomato sauce, and Chicken or Vegetable stock. Bring to a roaring boil for about 5 minutes, then reduce to a simmer and cook covered for 20 minutes. 
6. While the soup is simmering preheat the oven to 350 F. **You can start preparing the chickpeas for baking at this point. 
7. Check the Carrots at the 20 minute mark to see if they are thoroughly cooked through and easily mashable. If they are not, continue to simmer the soup another 5-10 minutes until they are. 
8. Once the carrots are ready, turn the heat down to low. Blend the soup until smooth, either in a blender, food processor, or with a hand held immersion blender. You will need to blend the soup in batches if using a blender or food processor. 
9. Taste, and season with salt and pepper. I left the soup slightly less salted as the Lemon Juice and Feta would brighten and salt the finished product perfectly. If you just want the soup without the garnishes, salt to taste.
10. Stir in the chopped Cilantro or Parsley, whichever is your preferred herb. 

For the Spiced Chickpeas:

1. **Preheat oven to 350 while soup enters 20 minute simmering stage. 
2. Line a baking sheet with Aluminum Foil, for easy cleanup later.
3. Rinse the Chickpeas thoroughly and pat dry.
4. In a medium bowl, toss the Chickpeas with the Olive Oil, Cumin, Smoked Paprika, Chili Powder, and Salt and Pepper. Taste a chickpea, and adjust seasonings if needed. 
5. Spread Chickpeas evenly on the baking sheet and bake for roughly 20 minutes.  I pulled mine out wen they were warmed through and the seasoning baked on, but the Chickpeas themselves were still soft. 

To Serve:

1. Ladle soup in bowls. 
2. Top with desired amount of Chickpeas. 
3. Garnish with Feta Cheese, a squirt of Lemon Juice, and some Fresh Chopped Cilantro or Parsley.