Speedy Sun-Dried Tomato & Chickpea Soup
A tangy sun-dried tomato soup recipe that you won't believe is plant-based.
Ingredients · Servings 2
- 1x 400g Can Plum Tomatoes
- 4 Sun-Dried Tomato
- 1tbsp Tahini
- 480g Drained Cooked Chickpeas
- 3tbsp Harissa Paste
- 1 Vegetable Stock Cube
- 1tbsp Toasted Sesame Seed
- Olive Oil
- Salt
- Black Pepper
Method · 20 min
- Put the canned tomatoes, sun-dried tomatoes, tahini, half of the chickpeas and harissa, if using, into a blender. Blitz until smooth.
- Pour the mixture into a pot, then add one full can of water, the rest of your chickpeas, and the stock cube. Simmer for 5-10 mins until the chickpeas have softened slightly and the tomatoes have cooked, mashing down some of the chickpeas with a fork if you like, to create a chunky texture. Taste and season well with salt and pepper.
- To serve, ladle the soup into bowls and drizzle with tahini, olive oil and harissa. Sprinkle over some sesame seeds, if you like.
