Ingredients
3 x 425g cans of Chopped Tomatoes
1 x cup Brown Onion (diced)
1 x cup Red Capsicum (diced)
3 x Garlic Cloves (diced)
Rice Brown Oil (for frying)
1 x 425g can of Chickpeas (low salt)
I x cup Vegetable Stock
Topping
1 x cup Roasted Cherry Tomatoes (quartered)
1/4 cup unsalted toasted Pepitas (Pumpkin Seeds)
2 x tablespoons fresh parsley (diced)
Method
Lightly fry the Onion, Capsicum for 4 minutes in a small amount of Rice Bran Oil.
Add the Garlic and fry for another minute or two, until cooked.
Cool a little and then blend the canned tomatoes and fried ingredients in a blender or food processor.
Place the Vegetable Puree, Chickpeas, Vegetable Stock, Salt and Pepper, in a pot on the stove and bring to the boil.
Turn down and then simmer covered for 10 minutes.
Serve hot, and topped with the Roasted Tomatoes, Pepitas and Parsley, along with some crusty Sour Dough Bread.