Summer tomato and chickpea soup

From Sainsbury magazine June 2010

Low fat cooking spray

4 spring onions (choped)

2 garlic cloves (sliced)

800g ripe tomatoes

½ teaspoon caster sugar

500ml vegetable stock

400g chickpeas (canned)

1 teaspoon parsley (chopped)

1 teaspoon basil (chopped)

Salt and pepper

Heat the low fat cooking spray in deep pan roughly chop the spring onions and add to the pan along with the garlic.  Cook until soft occasionally stirring approx 10 minutes

Bring a pan of water to the boil and make a cross in the top of each tomato, lower into the water and leave for a couple of minutes and remove from water peel and chop discard skin.

Add tomatoes and sugar to the spring onions and garlic, add the stock and bring to boil lower the heat and leave to simmer for 25- 30 minutes

Open chickpeas and drain stir into the soup with salt and pepper, leave to simmer for 10 minutes ladle half the coup into a blender and blitz into a rough pulp return rest to pan, stir through the herbs,  can be eaten hot or cold


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