Recipe Method

1. In a heavy-based saucepan, melt the butter and briefly sauté the garlic. Add the chickpeas and the vegetable soup mix. Stir until well coated with the garlic butter.
2. Combine the soup powder, reserved brine, tomato and onion mix, stock concentrate and milk in a bowl. Pour this mixture into the pot, and bring to the boil, stirring all the time. Simmer gently for 20 minutes, stirring often.
3. When the soup is almost cooked, toast the bread slices on one side, turn over and top with amounts of cheese. Grill until bubbly and lightly browned. Ladle the soup into bowls and float several cheesy toasts on each portion. Serve immediately.