Tomato And Chickpea Soup

• 12 None plum tomatoes, halved
• 4 None shallots, unpeeled
• 1 None long red chilli
• 4 cloves garlic, unpeeled
• 1/4 cup olive oil
• 2 tsp fennel seeds
• 1 tsp ras el hanout spice mix
• 12 oz dry chickpeas, soaked overnight, drained, dried
• 6 cups vegetable stock
• None None Chermoula Sauce
• 1 oz cilantro, chopped
• 1 oz parsley, chopped
• 4 None shallots, finely chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp preserved lemon, finely chopped
• None None plain yogurt, to serve

1. Preheat oven to 300u0b0F. In a large baking dish, combine tomatoes, shallots, chili pepper and garlic. Toss in oil. Sprinkle with fennel seeds and ras el hanout. Season to taste and bake 1 hour.
2. Meanwhile, in a large saucepan combine chickpeas with stock. Bring to a boil on high. Reduce heat to low. Simmer 30 mins.
3. Peel skins from shallots, chili pepper and garlic. Process in a food processor with 1/2 cup tomatoes, until smooth. Add to chickpeas with remaining tomatoes and any pan juices. Simmer, covered, 40-45 mins, until chickpeas are tender.
4. Meanwhile, for the chermoula sauce, combine all ingredients in a small bowl and season to taste. Serve soup in bowls, topped with chermoula sauce and yogurt.

tomatoes, shallots, long red chilli, garlic, olive oil, fennel seeds, hanout spice mix, chickpeas, vegetable stock, chermoula sauce, cilantro, parsley, shallots, extra virgin olive oil, lemon, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/27949 (may not work)