This is a new recipe I tried recently. It’s both quick and easy to make and the final result was delicious.
2 cups of chickpeas (cooked)
4 tablespoons of Olive oil
2 onions, finely chopped
2 carrots, finely diced
2 sticks celery, finely sliced
3 tablespoons finely chopped fresh rosemary
4 cloves garlic, finely chopped
4 zuchinni, diced
3 x cans Italian tomatoes, chopped
4 tablespoons tomato paste
1 cup water
freshly ground black pepper
Heat oil and add onion, carrots, celery, rosemary, garlic and zuchinni. Fry gently without browning for 10 minutes or until the onion is soft.
Add the cooked chickpeas, tomatoes and tomato paste plus the water. Bring to the boil and simmer for 30 minutes or until soup is thick and creamy. Season with salt and pepper. Drizzle a little extra virgin olive oil on top of soup. Serves 4 – 6 people
Note: I halved the quantities of most of the vegetables and used one can of chickpeas and one can of tomatoes. I also grated a little parmesan cheese on top.
Serve with Beer Bread
Source: Cuisine Magazine, New Zealand