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preheat broiler.2. 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; let stand 10 minutes. peel.3. reduce oven to 450.4. heat 1 tablespoon oil in a saucepan over medium heat. add 3 garlic cloves; cook 1 minute. add cream and tomatoes; bring to a simmer. add paprika, 1/4 teaspoon salt, and ground pepper; simmer 20 minutes, stirring occasionally. cool for 10 minutes. combine tomato mixture and bell pepper in a blender; puree.5. combine 5 garlic cloves, ham, and chickpeas in a roasting pan; drizzle with 2 tablespoons oil, cumin, and 1/8 teaspoon salt. toss. roast at 450 for 12 minutes, stirring once. ladle 3/4 cup soup into each of 4 bowls; top evenly with chickpea mixture, parsley, and almonds.
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Controlled pour dispenser — drizzle olive oil without glugging
French-engineered grinding mechanism — lifetime pepper mill
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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Controlled pour dispenser — drizzle olive oil without glugging
French-engineered grinding mechanism — lifetime pepper mill
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol