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Categories:
tomatoes olive oil kosher salt freshly ground black pepper yellow onion garlic tomato paste ground cumin ground allspice cayenne pepper fresh basil water chicken chickpeas Swiss chard
Viewed: 42 - Published at: 2 years agoIngredients
- 1 (28-ounce) can whole peeled tomatoes in their juices, preferably San Marzano
- 3 tablespoons olive oil, plus more as needed
- Kosher salt
- Freshly ground black pepper
- 1 medium yellow onion, finely chopped
- 2 medium garlic cloves, minced
- 4 teaspoons tomato paste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/8 teaspoon cayenne pepper
- 5 fresh basil leaves
- 3 cups water
- 2 cups low-sodium chicken or vegetable broth
- 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 1/2 cups)
- 8 ounces Swiss chard, stems removed and leaves cut into 1/4-inch-thick strips (about 2 1/2 cups)
Method
- Heat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Strain the tomatoes, reserving the juices.
- Gently squeeze any excess liquid from the tomatoes into the reserved juices; set the liquid aside.
- Place the tomatoes on the prepared baking sheet, leaving 1 to 2 inches of space between them.
- Drizzle with 2 tablespoons of the oil and season generously with salt and pepper.
- Roast until shrunken, shriveled a bit, and a deep brick-red color, about 60 to 75 minutes.
- Transfer the baking sheet to a wire rack until the tomatoes are cool enough to handle.
- Cut each tomato into quarters; set aside.
- Heat the remaining tablespoon of oil in a large saucepan over medium heat until shimmering.
- Add the onion and garlic, season with salt and pepper, and cook, stirring frequently, until the onion begins to soften and turn translucent, about 4 minutes.
- Add the tomato paste, cumin, allspice, and cayenne and stir to combine.
- Cook until fragrant, about 1 minute.
- Add the roasted tomatoes and the reserved tomato juices, stir to combine, and cook until the mixture comes to a simmer, about 2 to 3 minutes.
- Add the basil, water, broth, and chickpeas, stir to combine, and bring to a boil.
- Cover with a tightfitting lid, reduce the heat to low, and simmer until the flavors meld, about 30 minutes.
- Stir in the chard and simmer until its tender but still green, about 5 minutes.
- Taste and season with additional salt and pepper as needed.
- Ladle the soup into bowls, drizzle with olive oil if desired, and serve.
