Homemade: Tomato and Chickpea Soup

I love soup. Especially in winter, when it warms you to the core. And soups are generally so very easy to make. This one is no exception, all you need is a few simple ingredients and you're good to go. And honestly, it tastes better the day after being made. Next time I will make double the quantity and freeze some. 

Ingredients

1-2 tbsp olive oil

1 onion, chopped

1-2 cloves garlic, minced

pinch dried chilli flakes

440g can chickpeas, drained and rinsed

1 litre vegetable stock

handful of green beans, chopped

400g can tomatoes, diced

oregano, dried, to taste

pinch of sugar

sea salt and cracked black pepper, to taste

How to Make

Gently cook onion and garlic in olive oil over a low heat until soft. Add chickpeas and chilli flakes and cook for a minute or two. Add stock and bring to a boil, then reduce heat to a simmer. Add green beans, tomatoes, oregano, sugar and season to taste. Stir well and simmer, covered, for about 15 minutes or until beans are cooked to your liking. Serve with crusty bread.

Serves 2 for a main meal.