2 Tbsp olive oil
1 onion, finely chopped
1 large carrot, peeled, finely diced
2 Tbsp tomato paste
1 tsp ground cumin
2 x 400 g canned crushed tomatoes
400 g canned chickpeas, drained, rinsed
1 litre vegetable stock
1 large zucchini, finely chopped
½ cup risoni
salt and cracked black pepper, to taste
- Heat oil in a large saucepan over a medium heat. Add onion and carrot. Cook, stirring occasionally, until soft. Add paste and cumin. Cook, stirring, for 1 minute.
- Add tomatoes, chickpeas and stock. Bring to boil. Simmer, stirring occasionally, for 10 minutes. Add zucchini and risoni. Simmer, stirring occasionally, for a further 10 minutes, or until risoni is tender. Season with salt and pepper.
- To serve, divide among soup bowls. Garnish with pepper.