Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 4.36 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 420grams Woolworths no-added-salt chickpeas, rinsed, drained
- 2tablespoons extra virgin olive oil
- 1/2teaspoons sumac
- 2 brown onions, finely chopped
- 6 cloves garlic, sliced
- 800grams canned diced tomato
- 310grams roasted capsicum strips, drained
- 1tablespoons harissa paste
- 500mL salt-reduced chicken stock
- 1/4 cup thickened cream
- 1/4 bunch basil, leaves picked
Description
Bright red and full of flavour, this creamy, garlicky tomato soup is topped with crispy chickpeas and a swirl of cream. Enjoy it the night you make it as well as for leftovers.
Method
Step 1 of 4
Pat chickpeas dry with paper towel. Heat 1 tbs oil in a large saucepan. Add chickpeas and cook for 10 minutes, adding sumac in the last 2 minutes of cooking, or until chickpeas are golden and crisp. Remove from the pan and set aside.
Step 2 of 4
Heat remaining oil in the pan. Cook onion and garlic for 5 minutes. Add canned tomatoes, capsicum, harissa and stock. Reduce temperature and simmer for 15 minutes or until slightly reduced. Remove from heat.
Step 3 of 4
Using a stick blender, blitz mixture until a smooth soup forms.
Step 4 of 4
Ladle soup among bowls. Drizzle with cream and top with chickpeas, freshly cracked black pepper and basil. Serve.
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