Simple Tomato Chickpea Soup
I found myself one evening last week cooking for myself (children had their dinner when they got home from school and my husband was away) with limited ingredients so a bit of creativity had to come into play. I felt like something light but tasty but had no fresh produce for a great salad or light meal. I had a rummage through the pantry and pulled out a tin of tomatoes and a tin of chickpeas and came up with a delicious meal which I want to share.
- 1 onion chopped roughly
- 2 garlic cloves sliced
- 1/2 -1 chilli finely chopped (or a sprinkle of chilli flakes/powder)
- 2 teaspoons of garam masala
- 1 tin (400g) of tomatoes
- 1 tin of chickpeas (400g)
- 300ml vegetable stock (stock pot gel)
- Fresh pepper to season
Let chopped onion and garlic soften in a pot in some butter on a medium heat. Add garam masala and chilli and cook for a further few minutes. Add tomatoes and stock and cook for about 20 minutes on a moderate heat. Using a hand blender blitz the soup to a smooth consistency. Add the rinsed chickpeas and season with pepper (if needed). Serve in a big bowl and if you have some baby spinach in the fridge throw in a half a handful and stir into the soup before demolishing!