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

Posted by adm On February - 5 - 2012

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


  • 2 tbs olive oil
  • 1 onion, shredded
  • 2 garlic cloves, low
  • 2 tsp ground cumin
  • 1 tbs thyme leaves, shredded
  • 400g canned chopped tomatoes
  • 400g canned chickpeas, rinsed, knackered
  • 6 slices ciabatta
  • Gremolata

  • 1 tbs finely grated lemon rind
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 garlic cloves, finely sliced

How to:

  • Heating 1 tablespoon oil in a large pan over low oestrus. Cook onion, stirring, until dull. Add ail, cumin and thyme, and stir for 1 moment. Stir in tomatoes and 1 cup (250ml) h2o, then season to tasting. Bring to the churn, then reduce heat to low and simmer for 10 transactions. Cool somewhat.

  • Pour half the soup into a processor and blitz a few times (it should be a bit squatty). Return blended soup to pan with chickpeas and simmer over low heat for 2-3 minutes until heated through.

  • Lag, 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 proceedings, then remove and spread with oil assortment. Return to the oven for 3 minutes or until light golden. Top soup with remaining gremolata and answer with toasts.

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