Tomato Soup with Roasted Chickpeas

#vegetarian #family-friendly

Total Time: 30 min. 

Servings: 2-3

Ingredients

• 2–14 oz. cans of peeled tomatoes

• 1 onion

• 1 tomato can full or 1 ¾ cup of water 

• 1 Tbsp olive oil + drizzle

• 1 tsp Italian seasoning

• ¼ tsp red pepper flakes

• 15 oz. can chickpeas

• ¼ tsp cumin

• ¼ tsp smoked paprika

• Pinch of sugar

• Salt & pepper, to taste

  • Optional: Cheese Tortillas

  • 2 tortillas

  • ½ cup shredded mozzarella cheese

  • ¼ cumin

Cooking Steps

Prep

Preheat the oven to 400°F. Drain and rinse a 15 oz. can of chickpeas. Finely dice the onion.

Roast Chickpeas

On a lined baking sheet, toss the chickpeas with a drizzle of olive oil, ¼ tsp cumin, ¼ tsp smoked paprika, and salt & pepper, to taste. Bake for 15-20 min., stirring halfway. 

Make Soup

To a large pot over medium heat, heat 1 Tbsp. olive oil. Add the onion and cook, stirring, for 3-4 min., or until softened. Add 2–14 oz. cans of peeled tomatoes and 1 tomato can full or 1 ¾ cup of water to the pot. Season with salt and pepper, to taste. 

Bring to a boil and add a pinch of sugar. Once boiling, reduce the heat to low and simmer for about 15 min.

Optional: Make Cheese Tortillas

On a baking sheet, sprinkle 2 tortillas with ¼ cup of shredded mozzarella cheese and ⅛ tsp cumin, each. Fold each tortilla in half and bake for 7 min., or until crisp and melty. 

Serve

Remove the soup from the heat and spoon it into bowls. Divide the chickpeas between the bowls and top with a drizzle of olive oil. Serve alongside cheese tortillas!