Name: Tomato & chickpea soup with gremolata toasts (low-fat)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 36.40 gm olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 5.00 gm ground cumin; 20.00 ml thyme leaves, chopped; 400g canned chopped tomatoes; 400g canned chickpeas, rinsed, drained; 6 slices ciabatta; 20.00 ml finely grated lemon rind; 62.50 ml finely chopped flat-leaf parsley; 2 garlic cloves, finely chopped

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

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Hearty tomato soup with chickpeas for a satisfying, low-fat meal.

Ingredients:

36.40 gm olive oil
1 onion, chopped
5.00 gm ground cumin
20.00 ml thyme leaves, chopped
400g canned chopped tomatoes
400g canned chickpeas, rinsed, drained
6 slices ciabatta
20.00 ml finely grated lemon rind
62.50 ml finely chopped flat-leaf parsley

Instructions:

In a large pan, warm 1 tablespoon of oil over low heat. Cook the onion until softened, then add garlic, cumin, and thyme, stirring for 1 minute. Mix in tomatoes and 1 cup (250ml) water, season to taste, and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Let cool slightly before serving.
Transfer half of the soup to a food processor and pulse a few times until slightly chunky. Add the blended soup back to the pan with chickpeas and simmer on low heat for 2-3 minutes, until heated through.
Preheat your oven to 180°C. Mix the gremolata ingredients together, and transfer half to a small bowl along with the remaining tablespoon of oil.
Toast bread in the oven for 2 minutes until lightly crisp, then spread with oil mixture. Return to the oven for 3 minutes or until golden brown. Top soup with remaining gremolata and serve with toasts.

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