Mel and Mal's Tomato, Chickpea & Basil Soup

• 15ml olive oil or similar low fat version
• 1 large onion, roughly chopped
• 1 clove of garlic, crushed
• 1 red chilli, deseeded and chopped
• 1 litre of hot chicken stock
• 2 cans x 400g of Italian tomatoes, including all the juices
• 1 tbsp tomato puree
• Handful of fresh torn basil leaves
• 1 tsp dried oregano
• 1 can x 400g chickpeas, washed and drained
• 2tsps balsamic vinegar
• Salt and pepper to taste

Cook the Main Ingredients

In a Large Saucepan, heat up the olive oil, then on a low to medium heat, stir in the chopped onion and garlic and cook for 5 minutes until soft

Add the red chilli and cook for another minute then add the cans of tomatoes, the chicken stock and the puree and simmer for another 15 mins with the lid on

Add the Remaining Ingredients

Remove from the heat and zap with either a stick blender or put through a liquidiser or food processor until the soup is smooth.

Return to the cleaned saucepan, add the basil leaves and oregano and half the chick peas and cook for a further 5 minutes with the lid off this time

Then add the balsamic vinegar and the remaining chick peas and simmer for around 8 minutes. Taste the soup and check for seasoning before serving

To Finish

If you want to be a bit naughty, you could add croutons but make them with the low fat spray oil rather than olive oil.