A quick and easy Cream of Tomato Soup with Roasted Chickpeas – the perfect meal using pantry ingredients.
For the Roasted Chickpeas
For the Cream of Tomato Soup
To make the Roasted Chickpeas
To make the Cream of Tomato Soup
If time is tight, replace the roasted chickpeas with some cooked pasta (such as alphabet pasta for the children) or some store-bought croutons.
Recipe adapted from Rachel Khoo’s Kitchen Notebook by Rachel Khoo
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/cream-of-tomato-soup-with-crunchy-lemon-chickpeas/