Today was cold and rainy – I am guessing the after-effect of tropical storm Eloise. In my mind rainy weather always calls for soup. I love this tomato and chickpea soup. It’s healthy, tasty and quick to make.
You will need:
1 Tablespoon of Olive Oil
1 Red onion, finely chopped
1-2 red red peppers, finely chopped
2 cloves of garlic
410 g (1 tin) of chickpeas, drained
400 g of cooked tomatoes (or a tin of tomatoes)
450ml vegetable stock
1 Tablespoon of thyme leaves
*If you would like to add meat – 200gr chorizo, sliced
This is how
Heat olive oil in a medium saucepan.
Fry the onions until they are translucent. Add the peppers and fry until soft.
Add the garlic (and chorizo if using) to the onions and fry for a further 3-5 minutes.
Add the chickpeas, tomatoes, vegetable stock and thyme to the onions and garlic.
Add salt and pepper to taste.
Bring the mixture to the boil, then turn down the heat and simmer of a further 15 minutes.