Tomato soup with chickpeas

Name: Tomato soup with chickpeas
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 small onions; 750 g Meat Tomatoes; 1 TABLESPOON Olive oil; 1 TABLESPOON Tomato paste; 500 ml Vegetable broth (instant); 1 can(s) (425 ml; separation weight: 265 g) Chickpeas; 1 collar Coriander; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 small onions
750 g Meat Tomatoes
1 TABLESPOON Olive oil
1 TABLESPOON Tomato paste
500 ml Vegetable broth (instant)
1 can(s) (425 ml; separation weight: 265 g) Chickpeas
1 collar Coriander
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Peel and chop the onions. Wash, clean and roughly dice the tomatoes. Heat the oil in a pot and fry the onions. Add tomato paste and sauté briefly. Add tomatoes and stock, cover and simmer for about 10 minutes.
2
Drain the chickpeas. Coarsely mash the soup, add the chickpeas and warm them up. Wash the coriander and dab dry. Set aside some coriander for garnishing. Chop the rest and stir into the soup.
3
Season with salt and pepper. Arrange soup in deep plates and garnish with coriander.