Roasted Tomato & Chickpea Soup
Yield:
4 servings
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Ingredients
- 2 lbs. About 5 or 6, fresh tomatoes, halved
- 2 ½ c. Cooked chickpeas
- 2 Tbsp. Tahini
- 2-3 c. Water to achieve desired consistency
- 2 Tbsp. Fresh oregano leaves
- 2 Tbsp. Fresh basil leaves
- Small head garlic, pointy top trimmed flat
- 2 Tbsp. Coconut or olive oil
- 1 Tbsp. Pink Himalayan Salt
Instructions
Preheat oven to 400° F and place rack in top third
of oven space. Line with parchment paper.
Place tomatoes and garlic cut side down on baking sheet. Drizzle with oil. Season with salt.
Bake for 45 minutes or until tomato skins are brown. Remove from heat and let cool. Slip off tomato skins.
Squeeze roasted garlic out of skin into food processor or blender.
Place all ingredients in food processor or high speed blender and process until smooth.
Serve in glass soup bowls with a dollop of Greek yogurt and a sprig of basil.
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