Family friendly

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

Name: Tomato and chickpea soup with gremolata toasts (low-fat)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 2 teaspoons ground cumin; 1 tablespoon thyme leaves, chopped; 400g canned chopped tomatoes; 400g canned chickpeas, rinsed, drained; 6 slices ciabatta; 1 tablespoon finely grated lemon rind; 1/4 cup finely chopped flat-leaf parsley; 2 garlic cloves, finely chopped

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

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For a more filling tomato soup, try this chickpea version served with gremolata toasts.

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
1 tablespoon thyme leaves, chopped
400g canned chopped tomatoes
400g canned chickpeas, rinsed, drained
6 slices ciabatta

Gremolata

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

Method

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.