This soup came about on one of those days I didn’t have much in the fridge and really didn’t want to venture out to the shops. I did use chickpeas which I cooked the day before in the pressure cooker and I believe homecooked over canned do have more flavor. However, canned will work too. The flavors are perfectly balanced and the addition of a squeeze of fresh lemon juice and a drizzle of fragrant extra virgin olive oil really do make this soup.

Serves: 4

6 cups water

4 cloves fresh Spring garlic (or 2 cloves regular garlic), minced

1/2 red onion, finely diced

1 red bell pepper or Romano pepper, diced

2 cans chickpeas, drained

1 teaspoon Maldon sea salt

1 can pureed San Marzano tomatoes

1 cup cooked brown rice

For serving:

olive oil

lemon wedges

chopped cilantro

Method:

1. This method may seem odd, but simple place the water through San Marzano tomatoes in a large saucepan and bring to a simmer with the lid on. Simmer for 15-20 minutes to infuse flavors.

2. Just before serving stir in the brown rice.

3. Ladle into soup bowls and and top each bowl with a drizzle of olive oil, lemon juice and chopped cilantro.