I couldn’t be bothered to leave the house yesterday so decided to invent a soup out of the bits I already had in the fridge. This is what happened…
“Oh, I only have half an onion… Why do I have so many cans of butter beans? I don’t even like butter beans!… Oh wait, I have chick peas, yes! I swear I had some cumin?! No? REALLY?! Shit!… Oh wait, smoked paprika, that could be interesting… Maybe with some sweet potato?… No wait, they’re Isabelle’s… Half a bag of spinach could work though with some tinned tomatoes maybe? Yes, a smokey tomato chickpea broth… Hope I have some parmesan… YES I DO! Right, sorted, lets do it…
Smokey Tomato & Chickpea Soup
Serves 2 / Takes 30 minutes
Make it vegan: Leave off the grated parmesan
Half an onion
2 garlic cloves
1 Tbs tomato purée
Can chopped tomatoes
Can chick peas
Half tsp smoked paprika
500ml stock (1 knorr vegetable stock pot)
Grated parmesan to serve (optional)
Sat & pepper
Extra virgin olive oil
1. Soften the onions and garlic in a tsp of oil on a medium heat.
2. Add the tomato puree, smoked paprika, can of tomatoes and give it at good stir. Add the stock, chickpeas, season and bring the boil.
3. Reduce the heat and simmer for 20 minutes.
4. Pop into bowls, sprinkle with parmesan and drizzle with olive oil. DONE!
If you’ve had a go at making my soup or any of my other recipes I’d love to hear about it. @corrieheale firstname.lastname@example.org