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Roasted tomato and chickpea soup

When I make a roast dinner I always try to make use of the lower shelf in my oven to bake vegetables for other meals. One of my favourite dishes is soup made with roasted veggies. This roasted tomato and chickpea soup is not only delicious and easy to make, but it’s super healthy too. Ideal for vegans and dairy-allergy sufferers.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 650 g ripe cherry tomatoes
  • 1 red onion
  • 3 cloves of garlic
  • 2 Tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tin of chickpeas 400 ml, drained
  • 500 ml vegetable stock
  • 1 handful coriander or flat parsley leaves

Method
 

  1. Preheat the oven on to 180°C.
  2. Put the tomatoes into a large baking tray.
  3. Cut the onion into thin wedges. Bash the garlic in its skin. Scatter these around the tomatoes.
  4. Drizzle with the oil and dust with the spices. Season with salt and pepper. Combine well, then bake for 15 minutes.
  5. Add most of the chickpeas and bake for a further 15-20 minutes until the tomatoes and onion start browning.
  6. Transfer the baked vegetables and juices into a pan. Discard any burnt onion & tomato skin together with the garlic skin. Add the garlic flesh to the pan.
  7. Add the hot stock and fresh herbs, then (using a stick blender) process until you get a smooth, velvety soup.
  8. Add the remaining chickpeas and heat the soup up just before serving.
  9. Serve warm.