Whole garbanzo beans give this deeply tomato-flavored soup some heft and a pleasant nuttiness, ribbons of Swiss chard add a welcome bit of green, and the piquant combination of cumin, cayenne, and allspice lends a vaguely Middle Eastern accent.
This recipe was featured as part of our Soups with Winter Greens.
- 1Heat the oven to 350°F. Line a baking sheet with parchment paper.
- 2Strain 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.
- 3Heat 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.
- 4Add 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 it’s 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.