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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

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