Spiced Tomato Chickpea Soup
Equipment
- large saucepan
- ladle,
- chopping board,
- Knife
Ingredients
- 2 tablespoons olive oil
- 2 red onions roughly chopped
- 2 garlic cloves finely chopped
- 2 teaspoons brown sugar
- 625 g 1¼ lb tomatoes, roughly chopped
- 2 teaspoons harissa paste
- 3 teaspoons tomato purée
- 400 g 13 oz can chickpeas, rinsed and drained
- 900 ml 1½ pints gluten-free vegetable or chicken stock
- Salt and pepper to taste
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add chopped onions and cook for 10 minutes until they begin to brown around the edges.
- Stir in garlic and brown sugar, and continue cooking for another 10 minutes until onions caramelize.
- Add chopped tomatoes and harissa paste to the saucepan, cooking for 5 more minutes.
- Mix in tomato purée, chickpeas, vegetable or chicken stock, salt, and pepper.
- Bring to a boil, then cover and reduce heat.
- Simmer for 45 minutes until tomatoes and onions are soft.
- Adjust seasoning if necessary.
- Ladle soup into bowls and serve hot with gluten-free bread or ciabatta on the side.
Notes & Wine Advice
Wine Pairing:
A light-bodied red wine like a Pinot Noir or a medium-bodied white wine such as Chardonnay pairs well with the rich flavors of this soup.Nutrition values
Calories: 150 kcal | Carbohydrates: 20 g | Protein: 5 g | Fat: 6 g | Sugar: 7 g