Tomato & chickpea soup with gremolata toasts (low-fat)

Chickpeas make this low-fat tomato soup extra hearty.

Recipe «Tomato & chickpea soup with gremolata toasts (low-fat)» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 1 onion, chopped, 2 garlic cloves, crushed, 2 tsp ground cumin, 1 tbsp thyme leaves, chopped , 400g canned chopped tomatoes, 400g canned chickpeas, rinsed, drained, 6 slices ciabatta , 1 tbsp finely grated lemon rind, 1/4 cup finely chopped flat-leaf parsley, 2 garlic cloves, finely chopped.

Ingredients:

• 2 tbsp olive oil 
• 1 onion, chopped 
• 2 garlic cloves, crushed 
• 2 tsp ground cumin 
• 1 tbsp thyme leaves, chopped 
• 400g canned chopped tomatoes 
• 400g canned chickpeas, rinsed, drained 
• 6 slices ciabatta 
• 1 tbsp finely grated lemon rind 
• 1/4 cup finely chopped flat-leaf parsley 
• 2 garlic cloves, finely chopped 

Instructions

1. 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.
2. 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.
3. Meanwhile, preheat oven to 180°C. Combine gremolata ingredients, then place half in a small bowl with the remaining tablespoon of oil.
4. 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.