Chickpea & Roasted Tomato Soup

By Mother

Ingredients

• 2 lbs. Roma (Plum) tomatoes roasted
• 4 tablespoons olive oil
• salt and freshly ground pepper
• 1 large onion chopped
• 4 cloves garlic minced
• 3 cans (15oz. each) chickpeas, drained
• 4 cups chicken broth

Preparation

Step 1

Preheat the oven to 450 degrees
Slice the tomatoes in half and place in a single layer on a baking sheet. Drizzle with 2 tablespoons of the oil and season with salt and pepper. Roast the tomatoes until they are soft and caramelized, 25 - 30 minutes. Set aside

In a large, heavy pot, warm 2 tablespoons oil over medium high heat. Add the onion and garlic and saute until soft, about 5 minutes. Add the chickpeas, roasted tomatoes, and broth, stir to combine, and bring to a boil. Reduce heat to low and simmer until the chickpeas are very tender, about 45 minutes. Remove from the heat and let cool slightly.

Transfer about two thirds of the chickpeas and broth to a blender and puree. Return to the pot and season with salt and pepper.