A lightly spiced soup that can be vegetarian by swapping the stock.
Sundried tomatoes are not traditional but I think the add a stronger flavour than passata or sieved tomatoes.
3 tomatoes, cut into quarters
10 sundried tomato halves and 2 tablespoons of their oil
4 cloves garlic
150 mls water
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground cayenne
A pinch of saffron
3 x 420g tins chickpeas, drained and rinsed
1litre chicken or vegetable stock
zest of 1/2 a lemon
parsley to garnish
Process the tomatoes, garlic and water and oil, I use a stick blender.
Heat your soup pan over medium heat and add the tomato paste, cook for 30mins until thick and darker in colour.
Add the spices and cook for 1 minute.
Add the chickpeas and cook for 5 mins.
Finally, add the stock and lemon zest, bring up to a simmer and simmer gently for 20 mins.