Tomato, chive and chickpea soup

Tomato, chive and chickpea soup

 

2 tsp olive oil

2 brown onions, coarsely chopped

2 cloves garlic, coarsely chopped

1kg very ripe roma tomatoes, quartered

3 cups stock

1 tbsp tomato paste

¾ cup canned chickpeas, drained

2tbs snipped chives

crusty bread, to serve

 

Heat oil in a large saucepan and cook onions and garlic over medium heat, stirring often until onions soften. Add tomatoes, stock and tomato paste and bring to the boil, then reduce heat and simmer, covered, stirring occasionally for 15 minutes. Uncover and simmer for about 15 minutes or until tomatoes are very soft and pulpy.

Blend soup in a food processor or blender until smooth then return to saucepan and add chickpeas. Stir until heated through. Serve topped with snipped chives and crusty bread.

Serves 4.