| 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?).
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