Chickpea and smoked tomato soup

Serves: 3
Course: Starter
Cooking Time: 0 hr 30 mins
  • 3tbsp extra virgin olive oil
  • 2 cloves of garlic, peeled and thinly sliced
  • Sprig of rosemary
  • 1 tin of peeled plum tomatoes (400g)
  • 200ml chicken or vegetable stock
  • 1tsp smoked paprika
  • 1tsp cumin powder
  • Squeeze of honey
  • Salt and black pepper
  • 1 tin of chickpeas (400g) rinsed

1 Put the olive oil and garlic into a pot and put on a low heat.

2 Let the garlic turn to a light golden colour, slowly (it's important not to overcook it as it will go bitter).

3 Add the rosemary, tinned tomatoes, stock, smoked paprika and cumin, then bring to a gentle simmer for 15 minutes.

4 Add the honey, salt and pepper, then remove the rosemary.

5 Add the chickpeas, let them swirl around for a minute or two to absorb the flavours of the soup.

6 Serve in warm bowls with a slick more olive oil to anoint the top. A lovely addition would be a spoonful of hummus in the soup, some people might say it's too much but, you know, I really don't think so.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford