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Preheat the oven to 200°C.
Drain cooked chickpeas properly and mix with olive oil, salt, pepper and oregano.
Spread the chickpeas on a baking sheet and bake for about 30 minutes.
In the meantime, peel the garlic and the onion and halve the onion.
Quarter and seed the bell pepper and cut the tomatoes in half.
Put all ingredients for the soup into Braun’s PowerBlend 9 jug blender and puree the ingredients by choosing the soup function in combination with the smooth texture.
Season to taste with salt and pepper. Divide the soup among plates and garnish with roasted chickpeas, cress and olive oil.
Preheat the oven to 200°C.
Drain cooked chickpeas properly and mix with olive oil, salt, pepper and oregano.
Spread the chickpeas on a baking sheet and bake for about 30 minutes.
In the meantime, peel the garlic and the onion and halve the onion.
Quarter and seed the bell pepper and cut the tomatoes in half.
Put all ingredients for the soup into Braun’s PowerBlend 9 jug blender and puree the ingredients by choosing the soup function in combination with the smooth texture.
Season to taste with salt and pepper. Divide the soup among plates and garnish with roasted chickpeas, cress and olive oil.
