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 g||tinned crushed tomatoes|
|300 g||tinned chickpeas, drained and rinsed|
|4||cloves garlic, peeled and crushed|
|2 teaspoons||ground cumin|
|salt and pepper, to taste|
|pinch||cayenne pepper, to taste|
|100 g||plain (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?).