Creamy Tomato and Chickpea Soup

• Chickpeas Si Facile, 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 rack in center of oven. Preheat oven to 450°F (232°C).
2. In a saucepan, bring the vegetable broth and chickpeas to a boil. Cover and continue cooking for 10 minutes.
3. On a large baking sheet, toss tomatoes, garlic, and basil with olive oil. Season with salt and pepper. Bake for 20 minutes, or until tomatoes begin to char, stirring occasionally.
4. In a blender, place the contents of the baking sheet and the pot. Reduce to a smooth soup. You can do this step in 2 stages if your blender is too small. First the contents of the pot and then the contents of the baking sheet. Mix well together.
5. Pass the mixture through a sieve (optional).
6. Serve with parmesan shavings and a few basil leaves. Enjoy!