Nutritive Information
- 80 calories a portion
Note:- Tomatoes are an excellent source of vitamin C but do not over-heat this soup or keep it warm, since vitamin C is rapidly destroyed on heating. The chickpeas also add plenty of fibre.
Preparation Time : 10 minutes
Cooking time: 30 minutes
Ingredients
- 6 large plum tomatoes,
- 1 medium onion, halved
- 2 garlic cloves
- 300ml / 1/2 pint / 11/4 cups vegetable stock
- 430 g can chickpeas, drained
- 30ml / 2 tbsp tomato puree
- 30ml / 2 tbsp chopped fresh coriander
- salt and black pepper
Instructions
- Preheat the oven to 200oC/400oF/Gas 6. Place the whole tomatoes, onion, and garlic on a baking sheet and bake for 30 minutes until tender and lightly browned.
- Place in a food processor with the vegetable stock and half the chickpeas, and blend until smooth. Press through a sieve.
- Return to the pan, add the tomato puree, the remaining chickpeas, and the coriander. Bring to the boil and serve hot.
