A hot soup in winter makes a really pleasant evening meal. If you are a fan of tomato soup you’re going to absolutely love this dish.
Ingredients: (eat 4)
2/3 big onions
500 gr chickpea
EVO olive oil
First of all peel then cut the onions in small bits, then poach them in olive oil until they reach a light brown colour.
Meanwhile wash the tomatoes, chop them and mash them with a food mixer. You can either make it completely liquid or leave small bits depending on your tastes. You can also use a tin of tomato but at home we like to use fresh vegetables.
Add the cream of tomato to the casserole with the onion and cook on low heat until the sauce is done.
Add 1,5 l of water, salt and the vegetable stock unless you want to add vegetable soup previously made instead of the water and bout it for 15 minutes approx.
As to the chickpeas you can either boil some after keeping them in a bowl of water for at least a whole night or use tinned ones. In either cases it’s a good idea to keep the water from the chickpeas as it is the natural substitute of egg white and a basic ingredient in a lot of vegan recipes such as chocolate mousse.
Finally add the chickpeas to the tomato soup and let cook for about 20 minutes.