Chickpeas make this low-fat tomato soup extra hearty.
- Heat 1 tablespoon oil in a large pan over low heat. Cook onion, stirring, until softened. Add garlic, cumin and thyme, and stir for 1 minute. Stir in tomatoes and 1 cup (250ml) water, then season to taste. Bring to the boil, then reduce heat to low and simmer for 10 minutes. Cool slightly.
- Pour half the soup into a processor and blitz a few times (it should be a bit chunky). Return blended soup to pan with chickpeas and simmer over low heat for 2-3 minutes until heated through.
- Meanwhile, preheat oven to 180°C. Combine gremolata ingredients, then place half in a small bowl with the remaining tablespoon of oil.
- Toast bread in the oven for 2 minutes, then remove and spread with oil mixture. Return to the oven for 3 minutes or until light golden. Top soup with remaining gremolata and serve with toasts.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set