Ingredients

• 2 tablespoons olive oil
• 1 onion
• 2 garlic cloves
• about 1 chili pepper
• 1 teaspoon Roman cumin
• 1/2 teaspoon ground coriander
• 500 ml tomato puree (or ready passata)
• 750 ml vegetable stock
• 1 teaspoon sugar
• 400 g cooked chickpeas + a few tablespoons of cooking liquid

For serving:

• grilled baguette
• chili
• tahini paste (tahina), ready or from a recipe
• sesame seeds roasted in a dry pan
• lime
• fresh cilantro

Preparation

1. In a pot, heat the oil, add the finely diced onion, sprinkle with salt and soften it over moderate heat.
2. Add the garlic cut into thin slices and the chopped chili pepper, continue to gently fry for about 2 minutes.
3. Add Roman cumin, cilantro and heat together for a few seconds. Pour in tomato puree and stock, add sugar, season with salt and pepper if needed, bring to a boil.
4. Add drained chickpeas and a few tablespoons of cooking liquid. After boiling cover and cook covered for about 20 minutes over moderate heat.
5. Blend the soup into a smooth cream (in a standing blender, on the highest power, for about a minute).
6. Heat before serving, serve with chili, fresh cilantro, with croutons and lime. Drizzle with tahini paste or sprinkle with roasted sesame. You can use only some of the listed toppings.