Rich tomato and chickpea soup
This soup has got irresistible flavours that are so fab you'll come back for more.
This soup has got irresistible flavours that are so fab you'll come back for more.
Ingredients
1 Tbsp olive oil
2 onions, finely chopped
3 cloves garlic, crushed
1 Tbsp fresh thyme
⅓ cup tomato paste
2 x 410 g canned crushed tomatoes
3 cups vegetable stock
400 g canned chickpeas, drained, rinsed
salt and pepper, to taste
150 g tub basil pesto
buttered toast, to serve (optional)
Method
- Heat oil in a large saucepan over a medium heat. Add onions, garlic and thyme. Cook, stirring occasionally, or until soft. Stir in paste.
- Add tomatoes, stock and chickpeas. Bring to boil. Gently boil, covered, for 10 minutes. Uncover. Gently boil for a further 10 minutes, or until slightly thickened. Season with salt and pepper. Stir in ¼ cup of the pesto.
- Serve soup with buttered toast and remaining pesto.
