grilled halloumi and tomato soup with crispy chickpeas

Ingredients:

1 tablespoon extra virgin olive oil

1 small white onion, diced

1 red bell pepper, diced

1 teaspoon minced garlic

½ teaspoon dried thyme

¼ teaspoon salt

¼ teaspoon black pepper

1 28 oz can whole peeled tomatoes

2 cups of low sodium vegetable broth

4-8 ounces of halloumi, depending on how cheesy you want it

1 cup of crispy sea salt chickpeas (I like Biena brand)

Instructions:

1.       Heat olive oil in a stockpot over medium heat. Add onion and red pepper. Sauté for a few minutes until they start to soften. Then add garlic and sauté another minute or two.

2.       Add thyme, salt, and pepper. Stir well.

3.       Add whole peeled tomatoes, breaking into pieces with your hands. Add broth. Stir well.

4.       Bring to a boil, then turn heat down to lower and simmer for 20-25 minutes.

5.       Turn off the heat. Blend with an immersion blender until soup is desired consistency. I like mine a little chunky, but if you prefer smooth than you can blend more. If you don’t have an immersion blender, add to a blender once cooled enough.

6.       Heat a frying pan over medium heat. Add sliced halloumi and cook for a few minutes on each side until it starts to brown.

7.       Divide soup into bowls. Top with halloumi slices and crispy chickpeas.