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Chickpea Tomato Soup

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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.

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

  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until softened, about 5 minutes.
  3. Stir in the garlic and cook for about 30 seconds until fragrant.
  4. Add the chickpeas, diced tomatoes, and vegetable broth.
  5. Stir in salt, black pepper, paprika, cumin, and oregano.
  6. Bring the soup to a simmer and cook for 20 to 25 minutes, allowing the flavors to develop.
  7. For a thicker texture, partially blend the soup using a blender or immersion blender, leaving some chickpeas whole.
  8. Stir in lemon juice if desired and adjust seasoning to taste.
  9. 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

Find it online: https://thefamilycooking.com/chickpea-tomato-soup/