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Chickpea, Roasted Tomato and Garlic Soup |
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 500g/1lb dried chickpeas
1kg/2lb roma tomatoes
1 bulb garlic
85mL/21/2oz olive oil
salt
2 tablespoons dried oregano
2 leeks, sliced, white part only
1litre/35fl oz chicken stock
2 tablespoons tomato paste
salt and pepper
oregano leaves, fresh - Soak chickpeas in cold water overnight. Place chickpeas in a saucepan covered with water and bring to the boil, then simmer for approximately one hour until chickpeas are cooked. Drain and set aside.
- Pre-heat the oven to 200°C/400°F. Halve the tomatoes and place them in a baking tray. Cut the top off the garlic bulb and place in the baking tray.
- Drizzle with olive oil, sprinkle with salt and dried oregano, and roast in the oven for 20-30 minutes.
- Place the tomatoes and five peeled garlic cloves (reserve the rest) in a food processor, and purée for one minute.
- Heat half the oil and sauté the leeks for three minutes. Add the stock, and bring to the boil, then reduce heat to simmer.
- Add the tomato mixture, tomato paste and the chickpeas, season with salt and pepper, and heat through.
- To serve, sprinkle with fresh oregano leaves just before serving.
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