simple way to prepare favorite Tomato & chickpea soup with gremolata toasts (low-fat)

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato & chickpea soup with gremolata toasts (low-fat). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato & chickpea soup with gremolata toasts (low-fat) is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato & chickpea soup with gremolata toasts (low-fat) is something that I’ve loved my entire life.

Table of Contents


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 1 tablespoon thyme leaves, chopped
  • 400g canned chopped tomatoes
  • 400g canned chickpeas, rinsed, drained
  • 6 slices ciabatta


  • Step 1
    Heat 1 tablespoon oil in a large pan over low heat. Cook onion, stirring, until softened. Add garlic, cumin and thyme, and stir for 1 minute. Stir in tomatoes and 1 cup (250ml) water, then season to taste. Bring to the boil, then reduce heat to low and simmer for 10 minutes. Cool slightly.
  • Step 2
    Pour half the soup into a processor and blitz a few times (it should be a bit chunky). Return blended soup to pan with chickpeas and simmer over low heat for 2-3 minutes until heated through.
  • Step 3
    Meanwhile, preheat oven to 180°C. Combine gremolata ingredients, then place half in a small bowl with the remaining tablespoon of oil.
  • Step 4
    Toast bread in the oven for 2 minutes, then remove and spread with oil mixture. Return to the oven for 3 minutes or until light golden. Top soup with remaining gremolata and serve with toasts.

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