Instructions

To make the Roasted Chickpeas

1. Preheat the oven to 180°C (350°F) (without fan).
2. Drain and rinse the chickpeas.
3. Place the chickpeas into a large bowl.
4. Add the lemon, garlic cloves and oil.
5. Toss everything together.
6. Line a baking tray with baking paper.
7. Spread out the ingredients in a single layer on the baking tray.
8. Sprinkle with some sea salt.
9. Roast the chickpeas for 30-40 minutes, or until they are golden and crunchy.

To make the Cream of Tomato Soup

1. Place the canned tomatoes, stock, sugar and vinegar into a large saucepan.
2. Bring the soup to a gentle simmer.
3. Let the soup simmer for about 10-15 minutes.
4. Remove the roasted garlic from the oven (from the roasted chickpeas above). Peel off the skins and place the roasted garlic cloves into the soup.
5. Use a hand-held blender to blend the soup until it is smooth.
6. Taste the soup for seasoning.
7. Stir in some or all of the cream, or to taste.
8. Serve the soup with the roasted chickpeas, a slice of roasted lemon, and a drizzle of more cream.