Ingredients
- 2 slices bread
- Extra virgin olive oil
- ¼ cup parmesan cheese, grated
- ½ can chickpeas, rinsed and patted dry with paper towel
- 300g tub store-bought pumpkin soup
- 1 tbs cream
The Method
- Preheat oven to 180 degrees Celsius. Line a baking tray with baking paper and place bread on tray. Drizzle with olive oil and scatter over cheese. Cook in oven for 15 minutes, or until cheese is melted and bread is toasted.
- Meanwhile, heat a quarter of a cup of oil in a pan on a medium-high heat. Add chickpeas. Sautee for 10 minutes or until chickpeas are crispy.
- Microwave soup according to packet instructions. Top with crispy chickpeas and a drizzle of cream. Serve with warm cheese toast.
Tips
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Mauris convallis pharetra odio. Nunc ligula mi, imperdiet vitae fermentum sit amet, mollis nec quam. Ut eleifend rhoncus cursus. Integer malesuada est a purus ultrices accumsan. Suspendisse potenti. Ut varius consequat cursus. Proin accumsan, purus quis ornare euismod, orci ante consectetur leo, nec dapibus sem est nec lacus. Suspendisse feugiat auctor imperdiet. Ut tempus vestibulum m
Nutrition Per Serving
