Summer Tomato and Chickpea Soup |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From Sainsbury magazine June 2010 Ingredients:
low-fat cooking spray |
4 spring onions (choped) |
2 garlic cloves (sliced) |
800 g tomatoes, sripe |
1/2 teaspoon caster sugar |
500 ml vegetable stock |
400 g chickpeas (canned) |
1 teaspoon parsley (chopped) |
1 teaspoon basil (chopped) |
salt and pepper |
Directions:
1. Heat the low fat cooking spray in deep pan roughly chop the spring onions and add to the pan along with the garlic. Cook until soft occasionally stirring approx 10 minutes.
2. Bring a pan of water to the boil and make a cross in the top of each tomato, lower into the water and leave for a couple of minutes and remove from water peel and chop discard skin.
3. Add tomatoes and sugar to the spring onions and garlic, add the stock and bring to boil lower the heat and leave to simmer for 25- 30 minutes.
4. Open chickpeas and drain stir into the soup with salt and pepper, leave to simmer for 10 minutes ladle half the coup into a blender and blitz into a rough pulp return rest to pan, stir through the herbs, can be eaten hot or cold.
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