Recipe: Cream of tomato soup with roasted Italian chickpea croutons | Style at Home

Ingredients

• 1 (15-ounce/425-g) can chickpeas , drained and rinsed
• 1 teaspoon (5 mL) grapeseed oil or melted coconut oil
• 1⁄2 teaspoon (2 mL) dried oregano
• 1⁄8 teaspoon (0.5 mL) cayenne pepper
• 1 teaspoon (5 mL) garlic powder
• 1⁄4 teaspoon (1 mL) onion powder
• 3⁄4 teaspoon (4 mL) fine-grain sea salt or Herbamare