Roasted tomato and chickpea soup

Roasted tomato and chickpea soup

By
From
The Green Kitchen
Serves
2-4
Photographer
Johanna Frenkel

We often keep the most beautiful tomatoes on our kitchen counter, but forget to use them. They sit there waiting patiently. You can almost see how they start jumping for joy every time our hands come close. Days pass, and they turn riper and riper until one day they are almost too ripe to use. That is when we bake and mix them into this soup. It has a wonderful roasted, mild flavour and a creamy texture thanks to the chickpeas. You can, of course, use fresh young tomatoes instead, but we have found that very ripe tomatoes have a more intense, sweet flavour.

Ingredients

Quantity Ingredient
1kg ripe tomatoes, halved
450g chickpeas, cooked
4 sprigs oregano, leaves picked
1 teaspoon paprika
6 garlic cloves, crushed with the back of a knife
2 tablespoons extra virgin olive oil
sea salt
plain yoghurt, to garnish
oregano leaves, to garnish

Method

  1. Preheat the oven to 200°C.
  2. Place the tomatoes, chickpeas, oregano, paprika and garlic on a baking tray. Drizzle with olive oil, place in the oven and bake for about an hour, or until the tomatoes are slightly blackened in places and bubbling. Remove from the oven (save a few chickpeas for serving) scrape all ingredients into a blender or food processor and blend until smooth.
  3. Add a little water if needed. Serve in bowls or glasses, with a dollop of yoghurt, fresh oregano leaves and a few roasted chickpeas on top. Delicious served with a slice of sourdough bread.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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