INGREDIENTS
4 corn tortillas, sliced into thin strips
1 tablespoon (15 mL) extra-virgin olive oil, plus more for drizzling and brushing
2½ pounds (1.25 kg) tomatoes (6 medium tomatoes on the vine)
1 ear of fresh corn, husked
1 small red onion, diced, ¼ cup (60 mL) reserved for topping
2 garlic cloves, minced
1 teaspoon (5 mL) cumin
1 teaspoon (5 mL) coriander
¼ teaspoon (1 mL) cane sugar
2 tablespoons (30 mL) adobo sauce from canned chipotles in adobo sauce
2 cups (500 mL) vegetable broth
1 cup (250 mL) cooked chickpeas, drained and rinsed
Sea salt and freshly ground black pepper
TOPPINGS
Diced red onion
Avocado slices
Lime slices
Serrano or jalapeño pepper, sliced (optional)
DIRECTIONS
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Add the tortilla strips to the baking sheet and toss with a drizzle of olive oil and a pinch of salt. Bake for 12 minutes, or until crispy. Remove from the oven and set aside.
Heat a medium cast-iron skillet or grill pan over medium heat. Place the whole tomatoes on the hot dry skillet. Rotate every few minutes until they are nicely charred on all sides, the skins start to break open, and the tomatoes have softened, 10 to 12 minutes. Transfer to a plate to cool, then remove the core of the tomatoes.
Brush the ear of corn with a bit of olive oil, sprinkle lightly with salt, and place on the hot skillet. Cook for 10 minutes, or until nicely charred on all sides. Set aside to cool, then slice the kernels from the cob.
Heat 1 tablespoon (15 mL) of olive oil in a large pot over medium-low heat. Add the onion and a pinch of salt and pepper and sauté for 5 minutes, or until the onion is translucent. Stir in the garlic, cumin, and coriander. Use your hands to crush the tomatoes into the pot, then use a masher to break them up more. Add the sugar and stir. Stir in the adobo sauce, vegetable broth, and chickpeas. Cover and simmer for 20 minutes. Add in the corn kernels. Taste and adjust the seasonings.
Top the soup with the crispy tortilla strips, and serve with the diced red onion, avocado slices, lime slices, and serrano pepper, if using.
SERVES: 4
VEGAN
GLUTEN-FREE