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Cream Of Tomato Soup With Roasted Chickpeas
Ingredients
- For the Roasted Chickpeas
- 400 g (14 oz) canned chickpeas
- 1 lemon, thickly sliced
- 4 garlic cloves, unpeeled
- 1 tablespoon vegetable oil
- sea salt
- For the Cream of Tomato Soup
- 800 g (28 oz) canned cherry tomatoes (or canned whole tomatoes)
- 250 ml (1 cup) chicken or vegetable stock
- 1 teaspoon sugar (or more, to taste)
- 1 tablespoon red wine vinegar
- sea salt
- freshly cracked pepper
- 125 ml (1/2 cup) double cream (heavy cream)
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