Tomato And Chickpea Soup

• 12 plum tomatoes halved
• 4 shallots unpeeled
• 1 red chilli long
• 4 cloves garlic unpeeled
• 1/4 cup olive oil
• 2 teaspoons fennel seeds
• 1 teaspoon Ras el hanout spice mix
• 12 ounces chickpeas soaked overnight, drained, dried
• 6 cups vegetable stock
• sauce Chermoula
• 1 ounce cilantro chopped
• 1 ounce parsley chopped
• 4 shallots finely chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon preserved lemon finely chopped
• 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, red chilli, garlic, olive oil, fennel seeds, hanout spice mix, chickpeas soaked overnight, vegetable stock, cilantro, parsley, shallots, extravirgin olive oil, serve

Taken from www.yummly.com/recipe/Tomato-and-Chickpea-Soup-1401768 (may not work)