Tomato And Chickpea Soup - cooking recipe

Ingredients

12 None plum tomatoes, halved
4 None shallots, unpeeled
1 None long red chilli
4 cloves garlic, unpeeled
1/4 cup olive oil
2 tsp fennel seeds
1 tsp ras el hanout spice mix
12 oz dry chickpeas, soaked overnight, drained, dried
6 cups vegetable stock
None None Chermoula Sauce
1 oz cilantro, chopped
1 oz parsley, chopped
4 None shallots, finely chopped
2 tbsp extra virgin olive oil
1 tbsp preserved lemon, finely chopped
None None plain yogurt, to serve

Preparation

Preheat oven to 300\u00b0F. In a large baking dish, combine tomatoes, shallots, chili pepper and garlic. Toss in oil. Sprinkle with fennel seeds and ras el hanout. Season to taste and bake 1 hour.
Meanwhile, in a large saucepan combine chickpeas with stock. Bring to a boil on high. Reduce heat to low. Simmer 30 mins.
Peel skins from shallots, chili pepper and garlic. Process in a food processor with 1/2 cup tomatoes, until smooth. Add to chickpeas with remaining tomatoes and any pan juices. Simmer, covered, 40-45 mins, until chickpeas are tender.
Meanwhile, for the chermoula sauce, combine all ingredients in a small bowl and season to taste. Serve soup in bowls, topped with chermoula sauce and yogurt.