Tomato, chickpea and orange soup
For the perfect pantry soup balancing zesty orange against fresh toamatoes, serve with a dollop of crème fraîche and a sprinkle of fresh mint
SERVES
2
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
Ingredients
1 onion, chopped
2 garlic cloves
2 tbsp oil
400g tomatoes
1 orange
75g chickpeas (soaked overnight, simmered for 30-60 minutes, or pre-cooked tinned)
300ml stock
Method
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.
