Thursday, 23 May 2013

Recipe: Chickpea & Tomato Soup

Its pretty cold at the moment so I've been enjoying soups a lot- this one is an old favourite which bub has happily embraced.

Chickpea & Tomato Soup

1/8 cup olive oil
2 cloves garlic
4 sprigs rosemary
400g tin diced tomatoes
2x 400g tin chickpeas
625ml vegetable stock
85g small pasta (shape is up to you, it just needs to be small- shells, spirals, risoni etc.)
Parmesan cheese

Heat oil in a medium saucepan and add garlic. Sizzle, then add rosemary and the tomatoes. Simmer for 20mins.

Drain chickpeas, then blend with the stock till desired consistency.

Cook pasta in salted, boiling water.

Add chickpea mix to the tomatoes, stir and cook together till desired thickness. Season with pepper.

Add pasta to bowls, then ladle soup over the top. Add a nice layer of parmesan cheese to top and serve with crusty bread.

Soup is great for freezing (without parmesan or pasta) and even I say its good heated up the next day (i usually HATE leftovers).

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