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    Tomato, Chickpea and Cumin Soup

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    Tomato, Chickpea and Cumin Soup

    Mildly spiced and garlicky, this easy soup makes a light but mouthwatering starter.

    • Christmas
    • Preparation time: 20 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 8

    Ingredients

    • 280g Cooks' Ingredients Sunkissed Tomatoes in Olive Oil
    • 2 medium red onions, finely chopped
    • 2 tbsp cumin seeds, crushed
    • 4 cloves garlic, thinly sliced
    • 2 tbsp chopped lemon thyme, plus extra leaves to garnish
    • 560g bottle Tuscan Passata
    • 2 x 500ml Cooks' Ingredients Vegetable Stock
    • 410g can chick peas, rinsed and drained
    • Crème fraîche or soured cream, to serve

    Method

    1. Drain the tomatoes and roughly chop, reserving the oil from the bottle. Heat half the reserved oil in a large saucepan and gently fry the onions for 6-8 minutes until brown. Add the cumin, garlic and thyme and fry for a further 3-4 minutes, until the garlic is just beginning to colour.
    2. Add the passata, stock, chick peas, chopped tomatoes and their remaining oil, and bring slowly to the boil. Reduce the heat and simmer gently for 10 minutes. Liquidise the mixture with a hand-held blender or by transferring half the soup to a food processor. Pulse lightly until thickened.
    3. Season to taste and spoon into small serving bowls. Top with crème fraîche or soured cream, thyme leaves and a grinding of black pepper.

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    Cook's tips

    This soup reheats well so you can make it the day before and store in the fridge until required. To transport, leave to cool and pour into a lidded container. Reheat in a pan for about 10 minutes before serving.

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    3 stars