• Tomatoes(halved) 8 large
• Chickpeas(boiled) 1 1/4 cup
• Garlic cloves(sliced) 7
• Salt to taste
• Oregano 1 tsp
• Olive Oil 5 tsp
• Water 4 cups
• Onion(sliced) 1
• Tomato Paste 1/2 cup
• Black pepper(ground) to taste
• Coriander leaves(mince) 1 tbsp

Place the tomatoes and garlic on a non-stick oven tray, sprinkle them with salt and oregano and bake in a preheated moderate oven at 200C/ 400F until the tomatoes begin to wilt, cool.

Put the tomateos and garlic in an electric blender with half the olive oil and, gradually adding the water/stock, blend the soup until smooth.

Heat the rest of the olive oil in a large pan and saute the onions until they become tender, stir in the tomato paste/puree, then stir in the soup from the blender.

Add 1 cup of the chickpeas, salt and pepper and bring to a boil.

Pour the soup into bowls or cups, garnish with the remaining chickpeas and the coriander leaves, and serve hot with cursty bread.

by Pak101.com (few years ago!) / 733 views