Tomato & chickpea soup

Tomato & chickpea soup

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This delicious tomato soup is a winter winner. If youre really short on time, check out the notes section for a speedy microwave version.

The ingredient of Tomato & chickpea soup

  1. 2 tablespoons olive oil
  2. 2 onions, finely chopped
  3. 2 garlic cloves, finely chopped
  4. 750ml (3 cups) Massel chicken style liquid stock
  5. 1 410g can tomato puree
  6. 1 400g can diced tomatoes
  7. 2 300g cans chickpeas, rinsed, drained
  8. Salt & ground black pepper, to taste
  9. 1/2 cup (firmly packed) shredded fresh basil
  10. Freshly shaved Parmesan, to garnish
  11. Grissini sticks, to serve

The instruction how to make Tomato & chickpea soup

  1. Heat olive oil in a large saucepan over low heat and cook onions for 10-15 minutes or until soft. Add garlic and cook for a further 2 minutes. Stir in the chicken stock, tomato puree, diced tomatoes with their liquid and chickpeas and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until soup reaches desired consistency (see microwave tip). Season with salt and pepper. Stir in the basil and ladle into warm soup bowls, garnish with Parmesan and sprinkle with a little salt and pepper. Serve immediately, accompanied by the grissini sticks.

Nutritions of Tomato & chickpea soup

fatContent: 177.816 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 17 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent:
cholesterolContent: 6 grams protein
sodiumContent:

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