Why You’ll Love This Recipe
This soup is easy to make, budget-friendly, and filled with wholesome ingredients. It’s naturally filling thanks to the chickpeas and offers a great balance of protein and fiber. The flavors are rich yet comforting, and it can be customized with different spices or textures depending on your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
2 cups vegetable broth
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 tablespoon lemon juice, optional
2 tablespoons fresh parsley or cilantro, chopped (for garnish)
Directions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Stir in the garlic and cook for about 30 seconds until fragrant.
- Add the chickpeas, diced tomatoes, and vegetable broth.
- Stir in salt, pepper, paprika, cumin, and oregano.
- Bring the soup to a simmer and cook for 20 to 25 minutes, allowing the flavors to develop.
- For a thicker texture, use a blender or immersion blender to partially blend the soup, leaving some chickpeas whole.
- Stir in lemon juice if desired and adjust seasoning to taste.
- Garnish with fresh parsley or cilantro and serve warm.
Servings and timing
This recipe makes about 4 servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
Add carrots or celery for extra vegetables and depth.
Include spinach or kale near the end of cooking for added greens.
Use smoked paprika for a deeper, smoky flavor.
Add a pinch of chili flakes for heat.
Stir in a splash of coconut milk for a creamier version.
Storage/Reheating
Store the soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it in a pot over medium heat, stirring occasionally, or microwave in intervals until heated through. Add a splash of broth or water if the soup thickens too much.
This soup can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
Can I use dried chickpeas instead of canned?
Yes, but they need to be soaked and cooked beforehand until tender.
Is this soup vegan?
Yes, it is naturally vegan as it uses only plant-based ingredients.
Can I make this soup spicy?
Yes, add chili flakes or a pinch of cayenne pepper for extra heat.
How do I make the soup thicker?
Blend part of the soup or simmer it longer to reduce the liquid.
Can I use fresh tomatoes?
Yes, but you may need to cook them longer to achieve a rich flavor.
What herbs go well with this soup?
Parsley, cilantro, basil, and thyme all complement the flavors well.
Can I add pasta or rice?
Yes, small pasta or cooked rice can be added to make it more filling.
How do I make it creamier?
Add coconut milk or a swirl of cream at the end.
What can I serve with chickpea tomato soup?
It pairs well with crusty bread, grilled sandwiches, or a fresh salad.
Can I prepare this soup ahead of time?
Yes, the flavors deepen over time, making it even better the next day.
Conclusion
Chickpea tomato soup is a warm, nourishing dish that brings together simple ingredients in a flavorful and satisfying way. With its versatility and ease of preparation, it’s a great recipe to keep on hand for quick meals that don’t compromise on taste.
PrintChickpea Tomato Soup
Chickpea tomato soup is a hearty and comforting dish made with tender chickpeas, a rich tomato base, and warm spices. It’s a nourishing, flavorful meal perfect for a cozy lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 tablespoon lemon juice (optional)
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Stir in the garlic and cook for about 30 seconds until fragrant.
- Add the chickpeas, diced tomatoes, and vegetable broth.
- Stir in salt, black pepper, paprika, cumin, and oregano.
- Bring the soup to a simmer and cook for 20 to 25 minutes, allowing the flavors to develop.
- For a thicker texture, partially blend the soup using a blender or immersion blender, leaving some chickpeas whole.
- Stir in lemon juice if desired and adjust seasoning to taste.
- Garnish with fresh parsley or cilantro and serve warm.
Notes
- Blend only part of the soup for a balance of creamy and chunky texture.
- Add spinach or kale near the end for extra greens.
- Use smoked paprika for a deeper, smoky flavor.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Add a splash of broth or water when reheating if the soup thickens.
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
