Tis the season to crave warm and comforting foods. This doesn't mean they have to be heavy sauce laden dishes, although there is always a time and place for those too. I know personally, once the holidays are over, the party foods and the sweets I don't normally ever eat are gone I crave healthier and simpler foods. This doesn't mean I'm dieting because I don't diet...everything in moderation right?! This means cooking with fibre rich foods, vegetables, lean meats and healthy fats. I try to eat well throughout the week so if I do feel the need to indulge, and I will feel that need, I can...and I will.....it's the weekend, why wouldn't you?!
I came up with this soup on a Sunday evening so I could have lunch at my fingertips for a couple of days. I also had limited ingredients on hand in my pantry and fridge....good thing...this worked out well. It's a simple, satisfying and comforting bowl of yumminess. It's creaminess comes from the chickpeas and without any dairy. Give it a good blitz in the blender and voila! It comes together in no time. It's almost too easy not to make......convinced?
p.s. if you want to make this vegetarian, use vegetable broth.
p.p.s. some fresh herbs would be fantastic in here as well....parsley or rosemary....I just didn't have any on hand.
Chickpea and Tomato SoupMakes 6 Cups
1 tbsp olive oil
1/2 large sweet onion, chopped
3 cloves garlic, chopped
1 carrot, shredded or thinly sliced
1 can chickpeas, rinsed
2 cups canned tomatoes (San Marzano if possible)
2 cups low sodium chicken broth
2 cups water
1 tsp dried basil
Salt & Pepper
Heat the olive oil in a large pot over medium heat, add the onion, garlic and carrot and cook for 3-4 minutes. Add the chickpeas, tomatoes, broth and water and basil and bring to a simmer cooking for 15 minutes. Add salt and pepper to taste.
Let the soup cool for a few minutes off the heat to prevent scalding when blending. Puree in a blender until smooth. Add back to the pot to re-heat or refigerate for up to 3 days.
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