Onion, tomato & chickpea soup
Ingredients
- 2 tablespoons olive oil
- 2 red onions roughly chopped
- 2 garlic cloves finely chopped
- 2 teaspoons brown sugar
- 625 g 1¼ lb tomatoes, skinned if liked, roughly chopped
- 2 teaspoons harissa paste
- 3 teaspoons tomato purée
- 400 g 13 oz can chickpeas, rinsed and drained
- 900 ml 1½ pints gluten-free vegetable or chicken stock
- salt and pepper
Instructions
- Heat the oil in a large saucepan, add the onions and fry over a low heat for 10 minutes, stirring occasionally, until just beginning to brown around the edges.
- Stir in the garlic and sugar and cook for a further 10 minutes, stirring more frequently as the onions begin to caramelize.
- Stir in the tomatoes and harissa paste and fry for 5 minutes.
- Mix in the tomato purée, chickpeas, stock and salt and pepper and bring to the boil.
- Cover, reduce the heat and simmer for 45 minutes until the tomatoes and onion are very soft.
- Taste and adjust the seasoning if needed.
- Ladle into 6 bowls and serve with warm gluten-free tomato ciabatta, if liked.
- For chillied red onion & bean soup, make the soup as for Onion, tomato & chickpea soup but omit the harissa and add 1 teaspoon smoked paprika and 1 split dried red chilli when frying the tomatoes.
- Replace the chickpeas with a rinsed and drained 400 g (13 oz) can red kidney beans.
- Serve with gluten-free garlic bread, if liked.
Nutritional Information
Calories: 150 kcal
