And when I say quick, I mean about 20 minutes, start to finish - and 10 of that is you putting your feet up while dinner simmers away on the stove.
To make life even easier we bought this awesome caramelised onion and rosemary bread to go with it - I guess if you were feeling motivated you could make your own (this is the sort of situation where beer bread comes into its own) but no matter how much you love cooking sometimes it's nice to barely have to lift a finger.
We used chorizo sausages, as we had some in the freezer, and it was delicious - the recipe says salami, and shows lovely little slivers of meat - either would work fine, but particularly for the purposes of easy after-work dinners using what's already to hand is a huge win.
Not the prettiest serving picture but I guess the laziness extended to the photo-taking (and since it's unblended the liquid part is very liquidy and sloshes when you move the bowl - perfect for sopping up with a lovely bit of bread, after you gobbled down all the chickpeas and chorizo; not so perfect for pretty bloggable photos).
Tomato, salami and chickpea soup (from Donna Hay magazine, June/July 2010)
1 Tbsp oil
1 red onion, chopped
2 garlic cloves, crushed
100g chopped salami (or chorizo)
1 tsp sweet paprika
1 can (400g) tomatoes
1 litre chicken stock
1 tin (400g) chickpeas, drained
(optional) fresh basil, to serve
Heat the oil over high heat. Add the onion, garlic, salami/chorizo and paprika, and cook for 3-4 minutes. Add tomatoes and stock and cook for 5-10 minutes. Add the chickpeas and cook for two minutes. Top with basil to serve if desired.