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    Tomato, Chickpea and Cumin Soup (for 4)

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    Tomato, Chickpea and Cumin Soup (for 4)

    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: 4


    • ½ x 280g Cooks Ingredients Sunkissed Tomatoes in Oil
    • 1 red onion, finely chopped
    • 1 tbsp cumin seeds, crushed
    • 2 cloves garlic, thinly sliced
    • 1tbsp lemon thyme, chopped
    • 300ml Tuscan Passata
    • 600ml vegetable stock
    • ½ x 410g can chickpeas, rinsed and drained
    • Crème fraiche or soured cream to serve


    1. Drain the tomatoes and roughly chop, reserving the oil. Heat 2 tbsp reserved oil in a saucepan and gently fry the onions for 6-8 minutes until browned. Add the cumin, garlic and thyme and fry for a further 3-4 minutes.
    2. Add the passata, stock, chickpeas, tomatoes and 2 tbsp remaining oil and bring to the boil. Reduce the heat and simmer, covered for 10 minutes. Blend the soup using a hand-held blender or food processor. Season to taste. Serve with crème fraiche or soured cream.

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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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