Creamy Tomato and Chickpea Soup

• Chickpeas Si Facile rinsed and drained - 1 jar of 500 ml
• Vegetable broth - 2 cups
• Cherry tomatoes - 750g
• Garlic cloves minced - 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 saucepan, bring the vegetable broth 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. Season with salt and pepper. Bake for 20 minutes, or until the tomatoes begin to brown, stirring occasionally.
4. In a blender, place the contents of the baking sheet and the saucepan. Puree until smooth. You can do this step in 2 batches if your blender is too small. First, the contents of the saucepan and then the contents of the baking sheet. Mix well together.
5. Strain the mixture (optional).
6. Serve with Parmesan shavings and a few basil leaves. Enjoy!