Perfect Soup for these cool South African Nights!
1x 400g tin chickpeas (drained and rinsed)
1 Unwaxed Lemon, Sliced ( If it is waxed just drop it into some boiling hot water then rinse)
4 cloves of garlic, unpeeled
1 tablespoon rapeseed or other vegetable oil( you can use any oil you have on hand)
2x400g tins of cherry tomatoes( I used Rhodes Chopped & Peeled Tomatoes)
250 ml vegetable stock (I used Ins Paarmans Liquid Vegetable stock, each sachet make 250ml of stock) OR you could just use plain water.
1 teaspoon sugar
1 teaspoon vinegar
freshly ground pepper
200ml single cream( I used clover fresh cream)
Preheat oven to 180 deg C (fan).
Toss the chickpeas,lemon and garlic in the oil and place on baking tray . Spinkle with salt and roast for 30-40 minutes, or until golden and crunchy.
Meanwhile, put the tomatoes and stock in a medium saucepan and bring to a simmer. Remove the roasted garlic from the baking sheet and squeeze the garlic from its skin, then add to the saucepan and simmer for 5 minutes. Add the sugar and vinegar and continue simmering for 1 minute. Season well with salt and pepper(taste it first), and stir in half the cream, then remove from the heat and use a stick blender to blend until smooth.
Ladle the soup into bowls and garnish with the crunchy chickpeas, a slice of roasted lemon, and a drizzle of the remaining cream.
*TIP* Don’t boil the soup with the cream in it as it will curdle.
INFO & TIPS
Recipe Adapted from Rachel Khoo’s Kitchen Notebook.