Ingredients
- 3tbsp extra virgin olive oil
- 2 cloves of garlic, peeled and thinly sliced
- Sprig of rosemary
- 1 tin of peeled plum tomatoes (400g)
- 200ml chicken or vegetable stock
- 1tsp smoked paprika
- 1tsp cumin powder
- Squeeze of honey
- Salt and black pepper
- 1 tin of chickpeas (400g) rinsed
1 Put the olive oil and garlic into a pot and put on a low heat.
2 Let the garlic turn to a light golden colour, slowly (it's important not to overcook it as it will go bitter).
3 Add the rosemary, tinned tomatoes, stock, smoked paprika and cumin, then bring to a gentle simmer for 15 minutes.
4 Add the honey, salt and pepper, then remove the rosemary.
5 Add the chickpeas, let them swirl around for a minute or two to absorb the flavours of the soup.
6 Serve in warm bowls with a slick more olive oil to anoint the top. A lovely addition would be a spoonful of hummus in the soup, some people might say it's too much but, you know, I really don't think so.
