Chickpea Tomato Soup Recipe
The Chickpea Tomato Soup Recipe is warm, hearty and full of comfort. It is simple but packed with flavor. This Chickpea Tomato Soup Recipe is perfect for busy days.
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 2 cups canned crushed tomatoes
- 1 cup diced tomatoes
- 1 can chickpeas 400g, drained and rinsed
- 2 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley chopped
Instructions
Sauté the Onion and Garlic
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook for three minutes. Stir until soft and slightly golden. Add minced garlic and cook for one more minute. Do not burn it.
Add Spices for Flavor
- Sprinkle cumin and paprika into the pot. Stir well so the spices coat the onions. Let them cook for about 30 seconds. This step releases aroma and builds flavor.
Add Tomatoes and Chickpeas
- Pour in crushed tomatoes and diced tomatoes. Stir gently. Add the drained chickpeas and mix well. The color should look rich and bright.
Add Broth and Simmer
- Pour vegetable broth into the pot. Stir everything together. Bring the soup to a gentle boil. Lower the heat and let it simmer for 15 minutes. This helps flavors blend nicely.
Blend for Creamy Texture (Optional)
- If you prefer a smoother soup, blend half of it. Use a hand blender directly in the pot. You can also transfer some to a blender. Blend carefully and return to pot.
Season and Finish
- Add salt and black pepper. Taste and adjust if needed. Stir in lemon juice for brightness. Sprinkle fresh parsley before serving. The soup is now ready and fragrant.
Notes
- Add chopped carrots for sweetness.
- Stir in spinach at the end for extra nutrition.
- Use smoked paprika for deeper flavor.
- Add red chili flakes for spice.
- Use fresh tomatoes when in season.
- Drizzle olive oil on top before serving.
- Add small pasta for a heartier soup.