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Cherry tomato & chickpea 'soup'

Method

  • Cook the pasta in plenty of boiling water until just tender. Drain well, toss in a little oil and set aside.
  • While the pasta is cooking, pour about 2 tbsp of the capsicum oil into a large heavy-bottomed pot. Heat and gently saute the onions and garlic until tender. Add the ground spices and mix well to toast, before adding the chilli paste, anchovies and pasta sauce with the sugar, 1 punnet tomatoes, 3 cups stock, salt and 200 gm chickpeas. Mix well and rapidly simmer for 15-20 mins, adding more stock as needed.
  • At the same time, pour a little more of the capsicum oil into a large pan and add the remaining tomatoes and chickpeas with half of the capsicums. Mix well, add the balsamic and cook until tender.
  • Then puree the soup mixture with any remaining stock.
  • To serve, place a spoonful of pasta and the sautéed vegies in individual flat soup bowls. Pour the 'soup' on top and sprinkle with a little oil and shredded basil.
  • nb. If you would like more of a soup-like dish, add another ½ litre stock.

Ingredients

  • 400 gm egg pasta vermicelli
  • extra virgin olive oil
  • 1 jar chargrilled capsicums
  • 2 onions, chopped
  • 3 garlic cloves, crushed
  • 1 tspn each ground cumin, paprika, turmeric and cinnamon
  • 1 heaped tbsp chilli paste
  • 2 anchovies, chopped
  • 2 tbsp tomato-based pasta sauce
  • a good pinch of brown sugar
  • 2 punnets cherry tomatoes, quartered
  • 1 litre vegetable stock
  • sea salt
  • 350 gm canned chickpeas, rinsed well & drained
  • 1-2 tbsp balsamic vinegar
  • 8 basil leaves, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm