Warming chickpea soup

Due to their high fibre content, chickpeas are excellent for your Living to the Max plan. They have a lovely nutty taste and will keep you feeling fuller for longer, helping to control your appetite.

Makes 6-8 servings

Ingredients

3 x 410g cans chickpeas, drained and rinsed 2 sprigs of rosemary 2 onions, peeled and finely chopped 4 garlic cloves, peeled and crushed 410g can chopped tomatoes 4 sun-dried tomatoes from a jar, drained on kitchen paper 1 gluten-free vegetable stock cube Freshly ground black pepper, to taste 20g Parmesan or mature Cheddar cheese, grated A small handful of fresh parsley, finely chopped A few drops of chilli oil 2 tsp extra virgin olive oil

Method

• Place the chickpeas in a large saucepan with the rosemary, chopped onions, garlic, canned tomatoes, sun-dried tomatoes, stock cube and enough cold water to cover. Bring to the boil, cover and simmer gently for 10 minutes.

• Once cooked, remove the pan from the heat, remove the rosemary sprigs and, using a hand-held stick blender, blitz the soup until it reaches your preferred consistency. Bring the soup back to a simmer and season with black pepper.

• To serve, ladle the soup into bowls, then sprinkle each serving with a little parmesan and parsley, and dot with chilli oil and olive oil.