CHEF :  Paul Watters 

FROM : Belfast Ireland

30 years in the Hospitality Industry 

Food Creator 

Food Writer

INGREDIENTS

8 plum tomatoes halved – ( drizzle with a little olive oil salt and pepper a little picked thyme and roast in the oven)

3 large potatoes (peeled, rinsed and diced)

2 onions ( peeled and diced)

1 red pepper (diced)

2 Sticks of celery (chopped)

1 Carrot (peeled and diced)

2 oz butter 

2 Oz plain flour 

2 tablespoons of tomato paste 

4 pints of vegetable stock 

2 cans of chopped tomatoes 

1 /2:teaspoon of smoked paprika 

1 /2teaspoon of cayenne 

1/2 teaspoon of chilli 

1/2 teaspoon of cumin 

1/2 bunch of coriander chopped 

1 Can of Chickpeas (rinsed)

Preheat the oven to 180 degrees 350 Fahrenheit and cook the tomato for around ten minutes.

To cook this Slow Roasted Spiced Tomato Soup, in a large frying pan or pot, melt the butter and add the vegetables and spices. Cook for 2-3 mins. Add the potato mix well. Remove from the heat add flour and tomato paste mix well. Add chopped tomatoes. Stir well, add stock, and cook for 15 minutes. Blend with a hand blender until quite chunky. Bring back to the heat, and add the peppers and coriander along with the chickpeas. Cook for a few minutes and season with salt and pepper. Perfect with cheese and toast enjoy.

Enjoy a heartwarming bowl of happiness with this slow-roasted spiced tomato soup with chickpeas and pickled coriander, perfect for a cold night in. This hearty and flavorful dish serves 2, making it an ideal choice for a cozy meal.

A Note From The Founders Of Hospitality Chain

Paul Watters has been a chef for over 30 years who has traveled and worked in various hotels around the world. We have re created a number of Paul’s unique and mouth watering dishes at home for our family and friends and can without any hesitation recommend you try these yourself. You will not be disappointment