4 cloves of garlic, minced

3 crumbled dried chillies + a little for serving

1 tsp coriander

1 level teaspoon of coarse salt

2 pinches of caraway seeds

2 tbsp extra virgin olive oil

400 g chickpeas,rinsed and drained 

400 g canned peeled tomatoes

1L chicken broth 

Fresh cream for serving

Basil for garnish

In a mortar and pestle, crush the garlic, chili, coriander, coarse salt and caraway into a smooth paste. You can also use a small electric chopper.

Heat the olive oil in a casserole over medium heat and fry the spice mixture for 1-2 minutes to develop all its aromas.

Add the chickpeas and tomatoes, then moisten with the chicken broth. Bring to a boil and simmer for 15 minutes over low heat, stirring often. Let cool for a few moments.

Remove from heat and blend with a hand blender.

Reheat the soup over medium heat and divide among 4 soup plates or bowls. Decorate with fresh cream and basil before serving, with a little crumbled chili pepper on the side, which each guest can add as they wish.

Add the chili to taste. If not all your guests like spicy food, you can put one chili in the soup and serve the rest separately.