Creamy Tomato Soup with Crispy Parmesan Chickpeas

• Soup ingredients
  • 1 onion, diced
  • 2-3 garlic cloves, minced
  • 1 T olive oil or avocado oil
  • 3 carrots, chopped
  • 15 oz can tomato sauce
  • 2 15 oz cans diced fire roasted tomatoes
  • 1 jar roasted red peppers
  • 1 T ketchup (or tomato paste if available)
  • 1 c vegetable broth
  • 1 T dried basil
  • 1/4 t salt
  • 1/2 t sugar (optional)
  • 1/4 t oregano
  • 4-6 oz heavy cream (or 3 oz cream cheese)
• Crispy parmesan chickpeas ingredients
  • 15 oz can chickpeas
  • 1 T olive oil
  • 2 T grated Parmesan cheese
  • 1/2 t garlic powder
  • 1/2 t lemon zest
  • 1/2 t sea salt
  • 1/2 t dried oregano
  • 1/2 t black pepper

Chickpeas part 1:

1. Drain and rinse chickpeas.
2. Pat dry and set out to air dry chickpeas.

Soup:

1. Set pressure cooker to saute. Saute onion in 1 T oil for 3-5 minutes until edges are golden and brown.
2. Add garlic and saute 1 minute.
3. Add salt, oregano, basil, sugar, carrots, tomatoes, tomato sauce, ketchup, and broth.
4. Set to high pressure for 15 minutes and natural pressure release.
5. Add heavy cream or cream cheese.
6. Puree with immersion blender.

Chickpeas part 2:

1. Preheat oven to 400F.
2. Toss chickpeas with olive oil and salt until coated.
3. Arrange in even layer on baking sheet.
4. Roast for 20-25 minutes until crispy on outside and soft in middle. Stir or shake the pan half way through.
5. Toss chickpeas with spices and Parmesan cheese.