www.threegoodspoons.com 1 Zesty tomato soup with chickpeas ခရမ္းခဥ္သီး အရသာ နွင့္ ကုုလားပ ဟင္းရည္ Adapted from a recipe by Jamie Oliver. Method l Turn the oven on to 180 Degrees C. Line a deep roasting dish with baking paper or foil. l Cut the ends off the tomatoes or pierce the cherry tomatoes with a toothpick. Sit the tomatoes on one end closely together in the roasting dish. Scatter in the crushed chilli, garlic cloves with the skins still on and the chopped onion. l Drizzle over the olive oil, salt and pepper and cover the dish with foil. Roast in oven for 30 mins, until vegetables are soft and tomatoes have released their juice. l Use tongs to remove garlic cloves from dish, squeeze the garlic from the skins and add back to tomato mixture. Empty vegetables and juice into a glass bowl or jug. Taking care not to splash hot liquid, blend until smooth. l Add balsamic vinegar and stock and blend again. Add chickpeas and stir (do not use the blender for this step). n Serves 4 (၄) ေယာက္မွ (၆) ေယာက္စာ n Prep 10 mins/ Cook 20 mins ၾကိတင္ခက္ျပတ္ထားျပီး ခထားနိုင္သည္။ ျပင္ဆင္ခိန္ (၁၅) မိနစ္၊ ခက္ျပတ္ခိန္ (၄၀) မိနစ္၊ အဆီနည္း n Gluten-free, vegetarian သက္သတ္လြတ္ဟင္းလာ။ Ingredients n 1 kilo ripe small tomatoes (or a mix of cherry and small) n 1 onion chopped n 6 cloves garlic, skin on n 3 tbsp olive oil n Salt and pepper n ½ tsp crushed dried chilli n 1 cup vegetable stock n 1 tbsp balsamic vinegar n 1 can chickpeas, drained and rinsed n 1 cup chopped fresh basil (or parsley)