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Member recipe

Tomato & Chickpea Soup

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Serves 4

This tomato soup is healthy yet filling due to the chickpeas and pasta.

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  • 2 tbsp olive oil, plus extra to serve
  • 3 garlic cloves, sliced
  • 1 red onion, chopped
  • 1 sprig rosemary, leaves only, chopped
  • 400g tin chopped tomatoes
  • 800ml veg stock
  • 200g tin chickpeas
  • 50g small pasta
  • salt and pepper


    1. Heat the oil and cook the garlic, onion and rosemary gently for 5 mins until softened.
    2. Add the tomatoes, stock and chickpeas. Bring to the boil and simmer for 10 mins. Add the pasta when needed (check the pack for cooking times).
    3. Season with salt and pepper, and drizzle with olive oil to serve.

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