Smokey Tomato Soup with Chickpeas
firmly packed sun-dried tomatoes (soft or packed in oil; pat excess oil off)
chopped green onion (white and green parts)
medium fresh pitted dates
medium clove garlic (1 tsp minced)
sea salt, plus more to taste
red pepper flakes
quartered fresh tomatoes
fresh lemon juice, to serve
canned cooked chickpeas, rinsed and drained
finely chopped flat-leaf parsley, plus more to serve
Step by step
Pour the broth, sun-dried tomatoes, green onion, pitted dates, garlic, salt, smoked paprika, and red pepper flakes into the jar of your KitchenAid® Power Plus® Blender.
Secure the lid, and set the blender to the Adapti-Blend™ Soup program.
Blend until the machine turns itself off.
Alternatively, blend for about 5 minutes, starting on speed 1 and gradually increasing to speed 10.
Add the fresh tomatoes, and lemon juice, secure the lid, and process on variable speed 3 for 3 to 5 seconds until the tomatoes are just broken up.
Add the chickpeas and parsley, and allow the soup to sit with the lid on for about 1 minute in order to warm up the beans.
The soup will come out of the blender hot.
Ladle into bowls, and enjoy immediately, topped with a sprinkle of chopped parsley.
For demo purposes, it would be better to pour the soup into a pot, and ladle it from there into small cups in order to get an equal distribution of the liquid and the chickpeas etc.