Italian, Soup

Tomato soup with chickpeas and chard

A good olive oil is the icing on the cake for this soup of which the fruitiness gives a nice contrast to the other flavors of sweet tomatoes and herbal rosemary.

Serves 5

400 g dried chickpeas (about 9 dl cooked)
1 kg crushed tomatoes
130 g chard
1 leek, sliced
3 garlic cloves, crushed
6 dl broth from boiling the chickpeas
1 tsp herb salt
0.5 tsp black pepper
1 pinch cayenne pepper
1 tbsp rosemary
Olive oil to drizzle
Oil for frying

Cook the chickpeas according to the instructions on the package. Save 6 dl of the broth from the chickpeas and blend 2/3 of the chickpeas with the broth with a blender. Heat oil in a stewpan and fry leek and garlic for about 1 min. Stir in the crushed tomatoes, spices, chickpea mash, the whole chickpeas and chard. Let simmer for about 5 minutes. Serve the soup with olive oil curled over.

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