Chickpea and tomato soup

Step 1/ 6

• 1 tomato
• ½ onion
• 1 celery root

Warm a medium-sized stockpot. Chop ingredients - dice onions, tomato and slice garlic, ginger and celery.

Step 2/ 6

• 1 sprig rosemary
• ½ tsp thyme
• olive oil (for frying)
• 1 tsp ginger (sliced)

Add olive oil, increase the heat to medium and add onion, garlic, ginger, celery and rosemary. Close pot and allow ingredients to cook and soften.

Step 3/ 6

• 1 tsp tomato paste

Add tomatoes and stir with a rubber spoon. Close for one minute and add a spoon of tomato paste. Stir and close.

Step 4/ 6

• 1 cup canned chickpea
• 1½ cups vegetable stock

Add canned chickpeas then vegetable stock. Close pot and allow the liquid to thicken to a hearty soup consistency.

Step 5/ 6

• salt and pepper

Remove herb sticks and add salt and pepper to taste.

Step 6/ 6

Enjoy with warm bread.

Enjoy your meal!