Serious Eats: Recipes

Tomato-Chickpea Soup with Rice and Swiss Chard

[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 good use in kitchens all around town. On twitter and instagram @suzerbruiser

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