I love fresh off-the-vine, straight-from-the-farm produce as much as the next gal. But every once in a while, I just want to throw dinner together with nothing more complicated than a can opener and some cans.
As is probably clear by now, I am fairly obsessed with soup in the winter. Especially thick, rich tomato soup simmered with plenty of onions, crumbled feta and chickpeas. And if I can fuel this obsession with a few flourishes of the can opener and all of thirty minutes, I’m pretty happy about that.
This simple soup recipe, given to me many moons ago by a sweet friend (thanks, Carolyn!) always makes me happy. It is one of those friendly dishes that doesn’t deserve to taste as good as it does, for the amount of effort it entails.Which is zero.
The hardest part about this is slicing your onions and the taxing work of crumbling some feta. For a dark weeknight where the day feels much shorter than is fair, this kind of dinner is not a bad deal.
Tomato Chickpea Feta Soup
Yields 6 1-cup servings
A richly flavourful and simple meal in a bowl. Tangy feta and nutty chickpeas nestle in a thick base of tomatoes and onions.
1 tablespoon olive oil
2 large onions, finely sliced
540 ml chickpeas, drained and rinsed (19oz can)
796 ml diced tomatoes (28oz)
796 ml crushed tomatoes (28oz)
1/2 cup feta, crumbled
1 teaspoon salt (to taste; careful if your feta is salty)
1 teaspoon dried basil (optional) or dill (optional)
1 cup broth (optional)
splash of balsamic vinegar
In a medium saucepan, heat your oil over medium heat. Add your finely sliced onions and saute for about 5 minutes, or until soft.
Add the chickpeas, tomatoes, feta, and salt. Simmer for about 15 to 20 minutes.
Grind in some fresh pepper and taste for seasoning.
Add your splash of balsamic vinegar. If it needs more flavour, add a bit more salt. You can add some dried basil or dill if you’d like (I don’t find them necessary).
This makes a thick, thick soup. If you find the consistency too thick, add a cup of broth and mix in well. Simmer until heated through and serve.
per 1 of 6 servings: 257 calories; 6.5g fat; 44g carb; 8.8g fibre; 9.0g protein