Tomato, Chickpea and Orange Soup

Serves 4

1 medium onion

2 cloves garlic

2 tbsp oil

400g tomatoes

1 orange

75g chickpeas (soaked overnight and then simmered for 30-60 mins, or pre-cooked tinned)

300ml stock

To serve: Crème fraiche Freshly chopped mint

Chop the onion finely. Melt the butter in a saucepan and add the onion. Fry on a gentle heat for 10 mins, until the onions have softened, but not coloured. Add the garlic to the onion. Finely grate the rind from the orange. Peel the orange and chop into small pieces. Add the orange rind and orange to the onions. Add the tomatoes and the stock. Bring to the boil, and then simmer gently for 20 mins until cooked through. After this time add the chickpeas and simmer for a further 10 mins. Liquidise the soup.

Serve with a dollop of crème fraiche and a sprinkle of freshly chopped mint.