At the Table

“Creamy” Tomato Soup with Roasted Chickpeas

I might be enjoying the Daniel Fast a little too much.  I’m still very aware of the purpose and spirit of the fast (and that I haven’t consumed coffee or sugar in what feels like quite a while), but at the same time I’m having some fun experimenting with new ingredients/substitutes/techniques.

I was first introduced to this soup recipe while in Italy – it’s a traditional recipe in the tiny medieval town of Siena.  As is Italian “custom” this is one of a few soup recipes made with bread.  The bread thickens up the soup and gives it an almost creamy consistency – I don’t miss real milk (much).  I adapted the recipe a little, using homemade flatbread instead of day-old normalbread. Whole wheat flatbread doesn’t absorb liquid in quite the same way that “real” bread (even the whole wheat kind) does, since it’s so dense, but with a little help from my food processor the results were not bad at all.  Roasted chickpeas on top add a little crunch (for those of us who eat tomato soup with Goldfish crackers or croutons), and are a good snack on their own as well.

Pappa Al Pomodoro (Italian Bread and Tomato Soup)

  • 2 cans diced tomatoes + juice
  • 3 cups water or broth
  • ~2/3 cup whole wheat flatbread, cut into cubes (or, if you’re not on the Daniel Fast, 300 grams/8 slices of day-old bread)
  • 2 cloves garlic
  • 1 T. olive oil
  • Basil, oregano, pepper (red pepper is good too)

Heat oil in a saucepan and add whole garlic cloves, cooking until slightly golden (about a minute).  Add bread and stir until it absorbs some of the oil – flatbread won’t absorb as much as regular bread.  Mix in the  tomatoes, broth, pepper, and herbs.  Cook for up to an hour, adding more liquid as needed.  The flatbread will soften a little but, if its anything like mine, it will stay in cubes.  Using a food processor or blender, puree the soup 1-2 minutes until it is smooth.  The soup keeps well, but the longer it rests the thicker it will become – a little liquid mixed in should get it back to a soupy consistency.

Roasted Chickpeas

This recipe came straight from Ultimate Daniel Fast – I changed some of the seasonings (mainly because we didn’t have what the recipe called for), and was pretty pleased with the result.  They keep fairly well, too.  I’ve had a container of them in the refrigerator since last week and just toasted them in a frying pan today to give them back some crunch.

  • 2 (15-oz) cans chickpeas, rinsed & drained
  • 1 TB extra-virgin olive oil
  • 2 tsp garlic powder
  • 1 tsp crushed rosemary
  • 1/2 tsp salt (Adobo powder – seasoned salt with turmeric, cayenne, garlic powder, and some other spices – is what we used, and it’s really good too).

Drain the chickpeas and spread in the bottom of a lightly oiled baking sheet.  Bake in a 350* oven for 20 minutes, until any liquid has cooked off and they are dry to the touch (this helps the seasonings stick better and gives the chickpeas their crunch.  Remove the chickpeas from the oven, and increase temperature to 425*.  Toss the chickpeas with seasonings and return to the oven for 30 minutes, until light brown and crunchy.

Some other seasoning ideas: onion powder, chili powder, lime juice, garlic salt, oregano…

2 thoughts on ““Creamy” Tomato Soup with Roasted Chickpeas

  1. This soup looks really great. I’ve never heard of mixing bread in with soup in that way. We always just dump crackers in tomato soup- which isn’t quite the same. Looks great though!


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