Introduction :

Recipe Category:

Published :  2012 - 12- 07

Preparation Time : 10 minutes

Cooking time: 30 minutes

Nutritive Information :

• 80 calories a portion

Note:- Tomatoes are an excellent source of vitamin C but do not over-heat this soup or keep it warm, since vitamin C is rapidly destroyed on heating. The chickpeas also add plenty of fibre.

Serves : 4

Instructions :

• Preheat the oven to 200^oC/400^oF/Gas 6.  Place the whole tomatoes, onion, and garlic on  a baking sheet and bake for 30 minutes until tender and lightly browned.

• Place in a food processor with the vegetable stock and half the chickpeas, and blend until smooth.  Press through a sieve.

• Return to the pan, add the tomato puree, the remaining chickpeas, and the coriander.  Bring to the boil and serve hot.

Ingredients :

• 6 large plum tomatoes,

• 1 medium onion, halved

• 2 garlic cloves

• 300ml / 1/2 pint / 11/4 cups vegetable stock

• 430 g can chickpeas, drained

• 30ml / 2 tbsp tomato puree

• 30ml / 2 tbsp chopped fresh coriander

• salt and black pepper

Video ::

To view the video of the recipe/similar recipe, click here

Source 

Introduction :

Recipe Category:

Published :  2011 - 01- 02

Preparation Time : 10 minutes

Cooking time: 30 minutes

Nutritive Information :

• 80 CALORIES  A PORTION

Note:- Tomatoes are an excellent source of vitamin C but do not over-heat this soup or keep it warm, since vitamin C is rapidly destroyed on heating. The chickpeas also add plenty of fibre.

Serves : 4

Instructions :

• Preheat the oven to 200oC/400oF/Gas 6.  Place the whole tomatoes, onion, and garlic on  a baking sheet and bake for 30 minutes until tender and lightly browned.

• Place in a food processor with the vegetable stock and half the chickpeas, and blend until smooth.  Press through a sieve.

• Return to the pan, add the tomato puree, the remaining chickpeas, and the coriander.  Bring to the boil and serve hot.

Ingredients :

• 6 large plum tomatoes,

• 1 medium onion, halved

• 2 garlic cloves

• 300ml / 1/2 pint / 11/4 cups vegetable stock

• 430 g can chickpeas, drained

• 30ml / 2 tbsp tomato puree

• 30ml / 2 tbsp chopped fresh coriander

• salt and black pepper

Video ::

To view the video of the recipe/similar recipe, click here

Source