It is easy enough to forget that one is in the tropics when there is a pot of this soup simmering away on stove, irrespective of the heat or chill of the day. With each purchase of vine tomatoes from the market comes a sudden longing for the bright cherry red liquid that accompanied our meals so often in winters of the past. Each sprinkle of dried thyme or oregano would only remind me of the pots of fresh herbs that I once had in my patio, basils bushy enough for weekly homemade pesto. In those hey days I didn’t bake my breads as down the road was Peckham’s, the all-in-one deli that sells artisan bread along side rare cheeses and what not. I loved going there, sometime just for a stroll and to nose about. A slice of ciabatta would accompany the soup and that would be a fulfilling meal on its own.
Now on reverse it is the bread baking that spur on more soups on the stove. Yes the tomatoes might not be as red and succulent, but sometimes we eat for memory sake, no? But one ingredient was changed from the norm. Instead of adding heavy cream to the soup, chickpeas are added for the creamy texture that complements this earthy, robust soup full of smoky flavour.
Happy weekend all!