Spanish Tomato Soup with Roasted Chickpeas

Between the roasted red pepper, smoked paprika, almonds, and parsley, this recipe puts a major Spanish spin on classic tomato soup. After eating it I basically felt like taking a quick spin around the Prado and then catching a bullfight (and you probably know how I feel about bullfights). And this soup is not only very Spanish but also gooood. Like, lick-your-bowl-clean good. And so pretty (see below)! If I don't make this regularly throughout the upcoming cold weather months, I will be surprised.

Spanish Tomato Soup with Roasted Chickpeas
Adapted from Cooking Light

• Red bell pepper, halved lengthwise
• 2 tablespoons olive oil, divided
• 8 garlic cloves, roughly chopped, divided
• 1/4 cup heavy whipping cream
• 28-oz can no-salt-added whole peeled tomatoes
• 1/2 teaspoon smoked paprika (more to taste)
• Salt and pepper
• 15-oz can chickpeas, rinsed and drained
• 1/4 teaspoon ground cumin
• 1/4 cup fresh flat-leaf parsley
• 2 tablespoons sliced almonds, toasted

Preheat broiler. Discard seeds and membranes from bell pepper; place, skin sides up, on a foil-lined baking sheet. Broil 8 minutes or until blackened. Seal in a bag and let stand 10 minutes. Peel. Reduce oven to 450 F.

Heat 1 tablespoon oil in a saucepan over medium heat. Add 3 garlic cloves; cook 1 minute. Add canned tomatoes (crush them with your hands before adding) and cream; bring to a simmer. Add paprika, a big pinch of salt, and a few grinds of the peppermill. Simmer 20 minutes, stirring occasionally. Blend with an immersion blender, or blend in batches in a regular blender. (If using a regular blender, it's safer to let the soup cool for 5-10 minutes first.)

Meanwhile, while soup is simmering, combine 5 garlic cloves and chickpeas in a roasting pan. Drizzle with remaining tablespoon oil, cumin, and a pinch of salt. Toss to combine. Roast at 450 F for 12 minutes, stirring once. Ladle soup into bowls and top evenly with chickpea mixture, parsley, and almonds.

Whole-Grain Spaghetti With Garlicky Kale and Tomatoes

I didn't discover the magazine Real Simple until a few months ago, but I totally love it. It's just gorgeously produced, and it has all these unusual (though admittedly sometimes a little silly) tips for getting your life organized. I always learn a few funny little things when I read it. Like, for example, if you want to find out the perfect way to sign-off on an e-mail, how to clean a fireplace, whether to eat before or after exercising, how to end a conversation with an overly chatty stranger, where to find the perfect sequined cocktail dress, what to look for in a floor lamp, or how to soothe your aching feet in four simple steps, you should definitely pick up the next issue.

This is the first recipe I've tried from the magazine, which always has a food section near the end. I think it was in an article on "heart-healthy meals." I can't remember which parts of it were supposed to be particularly heart-healthy; though I know garlic, kale, and tomatoes have all been shown to prevent heart disease for various reasons. Either way, this pasta was delicious and a certified boyfriend-pleaser.

Whole-Grain Spaghetti With Garlicky Kale and Tomatoes
From Real Simple

• 6 ounces whole-grain spaghetti
• 2 tablespoons olive oil
• 1 medium red onion, thinly sliced
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)
• 2 pints grape tomatoes, halved
• 1/3 cup chopped almonds, toasted for a few minutes in a skillet (careful not to burn them!)
• 1/4 cup grated pecorino (1 ounce), plus more for serving (feel free to sub grated parmesan)

Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water, drain the pasta, and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.

Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine.  Season with additional salt and pepper if needed. Serve with additional pecorino.