Ingredients
1 pound roma tomatoes
4 tablespoons olive oil
salt and freshly ground pepper
1 large yellow onion, chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
1 stick cinnamon
a4 cups chicken broth
1 tablespoon sour cream
Instructions
1. Preheat the oven to 450°F. Slice the tomatoes in half and place in a single layer on a baking sheet. Drizzle with 2 Tbsp of oil and season with salt and pepper. Roast the tomatoes until they are soft and caramelized, 25-30 minutes. Set aside.
2. In a large, heavy pot, warm 2 Tbsp oil over medium-high heat. Add the onion and the garlic and saute until soft, about 5 minutes. Add the cumin, paprika, and cinnamon stick and toast the spices, stirring often, for 2 minutes. Add the chickpeas, roasted tomatoes, and broth, stir to combine, and bring to a boil. Reduce the heat to low and simmer until the chickpeas are very tender, about 45 minutes. Remove from the heat and let cool slightly.
3. Transfer about two-thirds of the chickpeas and broth to a blender and puree. Return to the pot and stir in the sour cream.
4. Season the soup with salt and pepper and serve.
