tomato, chickpea, and roasted red pepper soup

I know it feels like I just posted a soup, but I just gotta give you this one too. I'm sorry I don't have a better picture for you, but I promise it's delicious nonetheless. A little spicy and very tasty.

tomato, chickpea, and roasted red pepper soup
(I changed up this Martha recipe)
serves 4

2 garlic cloves, minced
a scant 1/2 teas red-pepper flakes
1/2 teas cumin
course salt
a couple Tbs olive oil
1 can 19-oz chickpeas, drained and rinsed
1 1/2 cups roughly cut canned plum tomatoes, with juice
1 roasted red pepper*, roughly chopped
4 cups chicken stock
sour cream for garnish

*Don't bother with the jarred variety -- making your own roasted peppers is really simple. Either place your pepper over an open gas flame or under the oven broiler until it is blackened on all sides. Once it's blackened, seal it up in a bag and let the pepper steam for 10-15 minutes, until the skin seems like it would slip right off. Using a paring knife, peel off the blackened skin, cut it open, remove the seeds and roughly chop.

In a small bowl, mix garlic, red pepper flakes, cumin, and a pinch of course salt together. Use the the back of a small spoon to crush into a paste.

Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until softened, a few minutes. Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often for about 15 minutes.

Let cool a bit and then puree soup in a blender. Rewarm, if necessary. Serve with a dollop of sour cream. Optional -- Enjoy leftovers at work and momentarily forget you're among a room full of coworkers as you audibly mmmmm over your yummy soup.