tomato & chickpea soup
Soup is such a brilliant quick lunch option, especially in the Winter. This soups is great as an emergency backup, just keep a can of chickpeas and a jar of pasta sauce on your desk and you’ll always have lunch at the ready.
1/2 400g (14oz) jar tomato pasta sauce
1/2 400g (14oz) can chickpeas, including the canning liquid
shaved parmesan, to serve, optional
1. Combine sauce and chickpeas and their canning liquid in a heat proof bowl.
2. Cover with paper towel and microwave for 2-3 minutes stirring once or twice until everything is lovely and hot.
3. Season and serve with parmesan on top, if using.
do ahead potential?
Can easily be made ahead and kept in the fridge for a week or so before reheating.
variations for fun
beans – replace chickpeas with canned cannellini beans
hot – use a tomato sauce with chilli or add in a little dried chilli.
carnivore – add in some sliced salami.
veg – replace chickpeas with fresh or frozen peas or broccoli and add in 1/2 cup vegetable stock to replace the chickpea canning liquid.
dairy-free – just skip the parmesan or serve with fresh basil instead.
problem solving guide
bland – try a different brand of tomato sauce or season more generously.
messy microwave - it’s important to cover the soup so it doesn’t spray the microwave – stirring regularly can help avoid hot spots.
In big bowls.