Sunday, October 16, 2011

Tomato and chickpea soup

We have been having beautiful fall weather for the last few days, cooler but sunny and crisp definitely soup weather. One day last week we had 1/2 an hour for lunch, so I threw together a very quick soup.

I did not have much in the fridge so I decided to use some of the tomato puree I canned this summer to make a quick soup.

1/2 onion chopped
1 tablespoon of olive oil
1 clove of garlic sliced
1 can of tomato puree
1 cup of chicken stock
1 can of chickpeas
1 bunch of fresh basil
Salt and pepper to taste

Sweat off the onion and garlic on low until they are transparent, then pour in the tomatoes and stock.

Simmer for about 5 minutes then add the remaining ingredients and taste for salt and pepper. Soup in 10 minutes.  This was very tasty, partly because of the home canned tomatoes, but it would also work with good quality Italian tomato puree which we can get in jars here.

So we had our quick lunch of soup and headed up Grouse mountain to marvel at the beauty of Vancouver on a sunny fall day.

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