Serves 4 | 20 minute prep | 30 minute cook
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 teaspoon coconut oil
- 1/2 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3/4 teaspoon sea salt
- 1 tablespoon olive oil
- 1 small to medium yellow onion, diced
- 2 large cloves garlic, minced
- 1/2 cup raw cashews, soaked overnight
- 2 cups vegetable broth
- 1 (28 ounce) can whole peeled tomatoes, with their juices
- 1/4 cup oil packed sun dried tomatoes, drained
- 3 to 4 tablespoons tomato paste
- 1/2 to 1 teaspoon dried oregano
- 3/4 to 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 and 1/2 teaspoon dried thyme
Make the Chickpea Croutons: Preheat the oven to 425 degrees. Line a large rimmed baking sheet with paper towels. Place the chickpeas on the paper towels and place a couple of paper towels on top. Roll them around until any liquid on them has been absorbed. Discard the paper towels.
Transfer the chickpeas to a large bowl and stir in the oil, oregano, cayenne, garlic powder, onion powder, and salt. Line the baking sheet with parchment paper and then spread the chickpeas in an even layer on the baking sheet.
Bake for 15 minute. Give the pan a shake and cook for 15 to 20 minutes more, watching closely, until the chickpeas are lightly charred and golden.
Let cool on the baking sheet for at least 5 minutes. The chickpeas will crisp up as they cool.
Make the Tomato Soup: In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 to 6 minutes, or until the onion is translucent.
In a blender, combine the soaked cashews and the broth and blend on high speed until creamy and smooth. Add the garlic-onion mixture, tomatoes and their juices, sun dried tomatoes, and tomato paste and blend on high until smooth.
Pour the tomato mixture into the saucepan in which you cooked the onions and set the pan over medium-high heat. Bring the mixture to a simmer, then stir in the oregano, salt, pepper, and thyme, all to taste.
Gently simmer over medium heat, uncovered, for 20 to 30 minutes, until the flavors have developed.
Sourced from: Liddon, Angela. “Cream of Tomato Soup with Roasted Italian Chickpea Croutons.” The Oh She Glows Cookbook.