You can make the chickpea ‘croutons’ up to 2 days ahead – store them in an airtight container at room temperature.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Cal/Serv:
282
Ingredients
2
red onions, roughly chopped
2
large carrots, roughly chopped
2
celery sticks, roughly chopped
600g
ripe tomatoes, roughly chopped
4
red chillies, deseeded and roughly chopped
4
garlic cloves, unpeeled
2Tbsp.
tomato purée
1Tbsp.
olive oil
1l
vegetable stock
1tsp.
caster sugar
2Tbsp.
double cream
For The 'Croutons'
400g
tin chickpeas, drained and rinsed
1Tbsp.
cornflour
2tsp.
dried mixed herbs
1tsp.
olive oil
Directions
1 Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin, mix onions, carrots, celery, tomatoes, chillies, garlic, tomato purée, oil and plenty of seasoning. Roast for 55min, stirring halfway through, until all the vegetables are very tender. 2 Meanwhile, make the ‘croutons’. Pat chickpeas dry with kitchen paper, then tip into a small roasting tin and mix in the cornflour, mixed herbs, oil and plenty of seasoning. Cook in oven alongside veg for 40min, until crispy. Set aside. 3 When vegetables are ready, gently press garlic cloves out of their skins (discard skins). Blend with the veg mixture, stock and sugar until smooth. Check seasoning. Return to the pan to reheat. Stir through cream and ladle into 4 bowls. Sprinkle over chickpea ‘croutons’ and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
