Chickpea Tomato Soup
A warm and comforting Chickpea Tomato Soup that combines the richness of chickpeas and the flavor of tomatoes, perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 1 can of chickpeas (garbanzo beans), drained and rinsed
- 1 can of diced tomatoes
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of vegetable broth
- 2 tablespoons of olive oil
- 1 teaspoon of cumin
- Salt and pepper to taste
- Fresh herbs (like basil or parsley) for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion and minced garlic until tender and fragrant, about 3-4 minutes.
- Mix in the diced tomatoes, drained chickpeas, cumin, salt, and pepper.
- Combine the mixture with vegetable broth and stir to combine.
- Simmer for about 20-25 minutes to allow the flavors to meld.
- Blend the soup for a creamier texture using an immersion blender (optional).
- Serve hot, garnished with fresh herbs.
Notes
Great served with crusty bread or a fresh garden salad. Can be stored in the refrigerator for 4-5 days or frozen for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://doughgirlbylea.com/chickpea-tomato-soup-recipe/