Chickpea and tomato soup
Vegetable stock cube
1 individual, gluten-free variety
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Canned diced tomatoes
1 can(s), (1 x 400g can)
1 clove(s), crushed
¼ cup(s), (60ml)
99% fat-free plain yoghurt
⅓ cup(s), to serve (80g)
- Combine stock cube and 300ml boiling water in a jug.
- Combine chickpeas, canned tomatoes, cherry tomatoes, garlic, coriander, cinnamon, chilli, lime juice and stock in a large saucepan. Using a stick blender, blend soup until smooth. Season with salt and pepper.
- Place soup over medium heat and cook, stirring, until heated through. Serve drizzled with yoghurt.