Let's Cook with Meg and Ted

Turkish tomato and chickpea soup

Quick! Easy! Yummy! Adapted from a recipe I remembered seeing in an old Vogue Entertaining cookbook.

800 gtinned crushed tomatoes
300 gtinned chickpeas, drained and rinsed
4cloves garlic, peeled and crushed
2 teaspoonsground cumin
salt and pepper, to taste
pinchcayenne pepper, to taste
100 gplain (preferably Greek) yoghurt

In a food processor, blend the tomatoes and chickpeas to a puree. Tip the puree into a saucepan and add the garlic. Bring to the boil and simmer for 5 minutes. While simmering, add spices and season to taste. Just before serving, add the yoghurt and stir through.

Serves 4 as an entree. It's probably a bit much solid red glug to have a huge bowl as a main, though it can be perked up very pleasantly with fresh basil, or possibly added sauted vegies (aubergine perhaps?).

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