You will need a bit of time to prepare this soup but it’s worth it! It’s easy to make, beautiful, tasty and sophisticated.
Roasted Tomatoes & Chickpeas Soup
1 kg ripe tomatoes halved
1 can cooked chickpeas
3 sprigs of oregano
2 garlic cloves crushed
sea salt & pepper
To garnish: plain yoghurt & few oregano leaves
Pre-heat oven 180c.
Roast the tomatoes and chick peas with the olive oil, oregano, salt & pepper.
Once cooked mix them in a pan
Add water if too thick
Add a scoop of yogurt when serving
Tomato = vitamin C, A, & B, contains lycopene (that helps lowering LDL cholesterol). It is also a great antioxidant.
Chickpeas = proteins, dietary fibres and vitamins.
Oregano = Vit c, A, K, calcium, iron, fibre
Tips: How to prepare chickpeas
- First rinse the chickpeas, then soak them overnight in plenty of water. Once you've drained the soaking water, you can cook the chickpeas in fresh water for about 1-2 hours, or until they are tender.
- If you want to use canned chickpeas make sure you drain and rinse the chickpeas before using them to remove excess salt and any preservatives or coatings that may be present.
Interesting facts on oregano
The name "oregano" comes from the Greek words "oros," meaning mountain, and "ganos," meaning joy. This is thought to be because oregano was found growing on the hillsides of Greece and was a source of happiness for the people who lived there. It was believed to have healing properties and was used to treat a variety of ailments, including respiratory and digestive issues.
Oregano is native to the Mediterranean region, but it is now grown in many parts of the world. Mexico is one of the largest producers of oregano, and it is a key ingredient in many Mexican dishes.