Ohh I found this on a blog and it looks tasty.. can we guess whats on the lunch menu tomorrow +)
*Tomato and Chick Pea Soup*
Serves 2
[a style="color: rgb(51, 204, 0);" href="vny!://sites.google.com/site/oakcottagerecipes/tomato-and-chick-pea-soup"]Printable Recipe[/a]
A store cupboard recipe that goes together in a flash and uses things that most of us have on hand in our larders. Tasty and filling. Don't overdo the smoked paprika . . . you only want a hint of the flavour . . .you don't want it to take over.
a spash of olive oil
1 small red onion, peeled and finely chopped
2 small garlic cloves, peeled and minced
1 stalk of celery, minced
1 tsp finely chopped rosemary
1 14-oz tin of chick peas, drained
1 14-tin of cherry tomatoes, undrained
1/8 tsp of smoked paprika
1 bay leaf broken in half
2 cups vegetable stock
salt and black pepper to taste
1 TBS chopped fresh flat leaf parsley
Heat the oil in a large heavy saucepan. Add the onion, garlic, celery and rosemary. Cook and stir for several minutes, until the vegetables have softened. Add the chickpeas, tomatoes, and stock. Stir in the bay leaf and smoked paprika. Season to taste with salt and pepper. Bring to the boil and then reduce the heat and simmer for 15 minutes or so. Discard the bay leaf. Using a stick blender, blitz it a few times to crush some of the peas, but you want a lot of texture and some whole peas, so don't overdo it. Taste and adjust the seasoning as required. Stir in the parsley and serve in heated bowls.
I love tomatoes and always have at least 3 or more cans on hand, and I like chickpeas so always have a few cans about. bet I could substitute black beans and or kidney beans too. I keep most of these ingredients on hand so it should be easy to make.
