Tomato chickpea soup

Tomato and Chickpea Soup is a hearty, flavorful dish that brings together the rich taste of tomatoes, the nuttiness of chickpeas, and the warmth of aromatic spices. This soup is both filling and nutritious, making it a perfect choice for a cozy lunch or a satisfying dinner.

Print Pin

Course: Soup

Cuisine: American

Keyword: Chickpea soup, tomato chickpea soup, Tomato Soup

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 340kcal

Ingredients

½ cup Lentil
15 oz Chickpeas canned
15 oz Tomatoes Canned
3 cups Vegetable stock
1 Onion (medium)
1 Carrot (medium)
2 stalks Celery
1 tbsp Olive oil
1 tbsp Garlic (minced)
1 tsp Ground Cumin
1 tsp Paprika
1 tsp Oregano
Salt and pepper

Instructions

Prepare the vegetables. Chop the celery, peel the carrot then dice it and the onion as well.
In a deep, large pot, heat olive oil on medium-high heat. When it is warm, add the chopped veggies: onion, celery, and carrots. Sauté these for 5 minutes.
Add the garlic, oregano, paprika, and ground cumin. Let these toast for a little while or just till they are fragrant.
Add a can of crushed tomatoes and let it cook for 5 minutes with the lid off.
Add the lentils followed by 3 cups of vegetable stock. Bring it to a boil then let it simmer on medium heat for 20 minutes stirring occasionally.
Open the chickpeas can and drain the liquid then add them to the soup then simmer for 5 more minutes.
Remove from heat then use a stick blender or normal blender to blend the soup until it is smooth. If you would like to have a runny consistency then return it to the pot and gradually add broth while stirring until you reach your desired consistency. Simmer on medium heat for 5 more minutes.
Do a taste test then and add salt and pepper if you feel that it is needed then your tomato and chickpea soup is ready to be served.

Notes

If for some reason the liquid content is too much in the pot or you would just like to thicken the soup, you can thicken it with a cornstarch slurry. Depending on the situation on hand its a great idea to start with 1 tablespoon of cornstarch to 2 tablespoon of water ratio.

If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.

Nutrition