Tomato soup with chard, chickpeas, and ajvar
May 3, 2019
Another version of classic tomato soup, this time with chard, chickpeas, and ajvar, has completely won our hearts. Ready in no time, this dish, which is wonderful and gentle in flavour, is perfect refreshment during hot days and it will make you feel full.
Chickpeas are nutrient-rich and make a delicious combination with almost any type of food. Their mild, rich flavour makes them a perfect ingredient in sweet and savoury dishes alike. Whether you serve them as a side or base of the main dish, chickpeas are rich in proteins, fibre, and vitamins so they give our meals that final touch and balance, leaving us full long after we've finished eating. Like all legumes, chickpeas take somewhat long time to cook, so it's best to keep them pre-cooked in your freezer.
Here, you can usually find dry chickpeas which must be soaked in water before cooking, preferably over night. Dry chickpeas absorb a lot of water, so expect them to double in size. Unlike beans, rinsed chickpeas can be cooked in one and the same pot of water. Pour water, around three times the quantity of chickpeas, let boil and then reduce the heat and cook until soft, which can take up to 90 minutes. After you drain them and cool them down, put chickpeas in the freezer, and we'd recommend you to keep the water that was used for cooking and use it for various spreads and creams, but also desserts. The water used for cooking chickpeas has almost the same properties as the white of an egg due to a high concentration of proteins and nutrients that chickpeas release during the cooking process.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 6-8
800 g fresh tomatoes
500 ml tomato juice
3 tablespoons of ajvar
200 g cooked chickpeas
4 bunches of chard
salt and pepper to taste
1-2 tablespoons of olive oil
1 teaspoon of balsamic syrup
Dice fresh tomatoes. Heat the oil in a deep pot, add diced tomatoes, pepper and salt to taste, stir and let simmer over medium low heat until tomatoes get soft and almost melt into thick sauce.
Add ajvar, chickpeas, pour tomato juice over everything and let boil. Add chard chopped into large chunks and cook for a couple of more minutes until done.
For a final touch, add flavour with a teaspoon of balsamic syrup while the dish is still hot.