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Start by preheating the oven to 400F
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Rinse cooked chickpeas with water and then pat dry with a towel a couple of times to drain any excess liquid and make for better roasting
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In a bowl, combine beans with salt and pepper and paprika. Stir.
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Then add beans to a baking sheet and bake for 20-30 minutes or until the chickpeas are crunchy. We recommend flipping halfway through to make sure they cook evenly.
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Now we'll make the soup. Place all soup ingredients in the blender and blend away until you get a creamy consistency.
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You can either chill for an hour or serve immediately.
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Top the gazpacho with roasted chickpeas, sliced cherry tomatoes and cilantro.