Fire Roasted Tomato Soup with Crispy Chickpeas

First, broil the red pepper skin side up for 8 minutes, until blackened. Seal in a paper bag and let stand until the peppers are cool to touch. Peel and set aside.

On the stove top, heat 2 tablespoons olive oil and about half the minced garlic. Cook for a minute or two and add the tomatoes, tomato sauce, and cream. Stir, then add 1 teaspoon salt, 1 teaspoon ground red pepper, 1 teaspoon cumin, and the paprika. Bring to a boil and simmer for 20 minutes. Next, add the broiled red pepper to the soup and then puree with an immersion blender (or food processor/blender).

In a roasting pan, combine the chickpeas, almonds, the remaining garlic, salt, cumin, and red pepper flakes. Drizzle with the remaining olive oil and stir until well coated. Roast at 450ºF for about 10 minutes, stirring once.

Ladle the soup and top with the crispy chick pea and almond mix. Garnish with bright green flat leaf parsley.