Chickpea and Tomato Soup

Cooking method

1. Step 1:

   

   Rinse the chickpeas thoroughly, cover with water, and let them soak for 10–12 hours or overnight. Drain, replace with fresh water, and cook the chickpeas for about 50 minutes. Check for doneness, since different varieties need different cooking times — the chickpeas should be soft.

2. Step 2:

   

   Peel and finely chop the onion.

3. Step 3:

   

   If you're using fresh tomatoes, peel them and cut them into pieces.

4. Step 4:

   

   Peel the garlic and chop it or press it through a garlic press.

5. Step 5:

   

   Heat a skillet with the vegetable oil and sauté the onion until golden.

6. Step 6:

   

   Then add the tomatoes and simmer for 5–7 minutes. For a richer flavor and color, you can stir in a couple of tablespoons of tomato paste. Season with salt, red pepper, coriander, and garlic.

7. Step 7:

   

   Drain the cooking liquid from the chickpeas into a separate bowl and transfer the chickpeas to a blender. Add the stewed vegetables.

8. Step 8:

   

   Blend everything to a purée, adding the reserved cooking liquid until it reaches the consistency you want.

9. Step 9:

   

   Before serving, add croutons to each bowl. Enjoy!