Food Articles

Serious Eats

Tomato-Chickpea Soup with Rice and Swiss Chard

January 29, 2013

[Photograph: Suzanne Lehrer]

Note: Frying the chickpeas before adding to the soup gives them a nice, crunchy crust and a boost of flavor. Make extra and season with chipotle powder or cumin for a stand-alone cocktail snack.

To give the soup some heat, add 1 teaspoon crushed red pepper flakes along with the garlic.

About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to goo

Read entire article on Serious Eats
« Previous Article Next Article »

More From Food Articles

  • The Food Lab's Thanksgiving: Green Bean Salad with Pickled Peppers and Anchovy Dressing
  • Bronx Eats: Fresh Sausages from Vincent's, Fordham-Belmont
  • Wally Harbanger from 1534
  • Best of Luxury

    Finding the best in luxury can be a daunting task, which is why we've taken it on for you.
    View All Best of Luxury
    THINGS WE LIKE