Orzo Mojito Salad with Yellow Peas

• Si Facile chickpeas, well rinsed and drained - 1 jar of 500 ml
• Vegetable broth - 2 cups
• Cherry tomatoes - 750g
• Minced garlic cloves – 4 or more!
• Dried basil – 1 ½ tbsp
• Olive oil – ¼ cup
• Salt and pepper - to taste
• Parmesan shavings or drizzle of cream - for serving (optional)
• Basil leaves - for serving (optional)

Preparation

1. Place the rack in the center of the oven. Preheat the oven to 450°F (232°C).
2. In a cauldron, bring the vegetable stock and chickpeas to a boil. Cover and continue cooking for 10 minutes.
3. On a large baking sheet, coat the tomatoes, garlic and basil with the olive oil. Salt and pepper. Bake for 20 minutes, or until the tomatoes begin to toast, stirring occasionally.
4. In a blender, place the contents of the baking sheet and the cauldron. Reduce to a homogeneous soup. You can do this step in 2 steps if your mixer is too small. Firstly the contents of the cauldron and secondly the contents of the cooking plate. Mix well together.
5. Pass the mixture through a sieve (optional).
6. Serve with parmesan shavings and a few basil leaves. Enjoy!