Roasting chickpeas in the oven gives them a crispy texture and nutty flavor. They’re perfect sprinkled over this herby tomato soup. The best part? The cheesy tortillas for dipping, of course!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 2 people
/ serving 2 people
Vegetable Broth Concentrate
Basil Pesto(ContainsMilk/Lait, Soy/Soja)
Flour Tortillas, 6-inch(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Roasted Cumin, ground
Salt and Pepper*
Preheat the oven to 450°F (to roast the chickpeas and toast the tortillas). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Drain and rinse the chickpeas. On a baking sheet, toss the chickpeas and cumin with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 28-30 min.
Meanwhile, mince or grate the garlic.
Heat a large pot over medium heat. Add a drizzle of oil, then the onions. Cook until softened, 4-5 min. Add the garlic and cook until fragrant, 1 min. Add the passata, broth concentrate, 2 cups water and 1 tsp sugar. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Simmer until the stew reduces slightly, 15-16 min.
Meanwhile, on another baking sheet, arrange the tortillas and spread the pesto on one half of each tortilla. Sprinkle the cheese over the pesto. Fold the other half of the tortilla over the filling. Bake in the centre of the oven until the cheese melts and the edges of the tortillas are crispy, 3-4 per side.
Add the kale to the soup and stir until wilted, 2-3 min. Season with salt and pepper.
Cut the pesto-cheese tortillas into wedges. Divide the tomato syew between bowls. Sprinkle over as many chickpeas as you like. Serve with the pesto-cheese tortillas.