Tomato Soup and Vegetable Tian

More Martha Stewart recipes:


Spiced Chickpea and Tomato Soup

3 garlic cloves, minced
3 dried hot red chilies, chopped or 1/2 tsp red-pepper flakes
1 tsp ground coriander
3/4 tsp coarse salt
1/8 tsp caraway seeds
2 tbsp extra-virgin olive oil
1 can (15oz) chickpeas, drained and rinsed
1 1/2 cups crushed canned tomatoes with juice
1/2 cup drained jarred roasted peppers, rinsed
3 1/2 cup vegetable stock
Parsley for garnish

1 Using the mortar and pestle crush garlic, chilies, coriander, salt, and caraway to form a paste
2 Heat oil in a saucepan; add garlic mixture and cook until just softened, for about 3 minutes
3 Stir in chickpeas, tomatoes, roasted peppers, and stock. Simmer, stirring often for 15 minutes.
4 Pure soup, rewarm if necessary. Serve with a dollop of vegan sour cream and spring of parsley.

Makes 6 cups.
Picture from Cookinglight


Vegetable Tian

6 tbspoons extra-virgin olive oil
1 leek, white and pale green parts only, quartered lengthwise, rinsed, and cut into 1/4 inch slices (1 1/2 cups)
1 garlic clove, minced
Salt and pepper to taste
1 small Italian eggplant, unpeeled, very thinly sliced (1 cup)
1 zucchini, unpeeled, very thinly sliced (1 cup)
1 yellow zucchini, unpeeled, very thinly sliced (1 cup)
2 plum tomatoes, very thinly sliced (1 cup)
1/4 cup dry white wine
1 tbsp fresh oregano, chopped

1 Preheat the oven to 375 degrees with a rack in the center. Coat the bottom of a 9-by-13-inch baking dish with 1 tablespoon oil. (You can also use round 9-inch baking dish)
2 Heat oil in a large skillet, add leek and garlic, season with salt and pepper, and cook until soft, for about 4 minutes.
3 Spread the leek mixture on a baking dish. Arrange the vegetables in leek in slightly overlapping rows, alternating eggplant, zucchinis, and tomato.
4 Top with wine, 1 tbsp of oil, oregano, salt, and pepper.
5 Bake 30 minutes, drizzle the remaining oil, and bake, until the vegetables are tender, 30 minutes more.