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Close-up view of a bowl of Chickpea Tomato Soup topped with parsley and a drizzle of olive oil.
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Chickpea Tomato Soup Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 250
A hearty and flavorful chickpea tomato soup that's easy to make and perfect for a comforting meal.

Ingredients

Canned Goods

  • 2 can chickpeas, drained and rinsed
  • 1 can crushed tomatoes

Oils and Aromatics

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced

Broth and Spices

  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)

Finishing and Garnish

  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Extras for Serving

  • as needed extra virgin olive oil for drizzling
  • as needed crusty bread for serving

Instructions 

  • Heat olive oil and cook diced onion for 4-5 minutes until golden. Add garlic and cook for 1 minute.
  • Add spices and toast for 30 seconds until fragrant. Pour in crushed tomatoes and cook for 3-4 minutes.
  • Add chickpeas, broth, and bay leaf. Bring to a boil, then simmer for 15 minutes. Remove bay leaf.
  • Stir in lemon juice, season with salt and pepper, and add parsley. Serve with drizzled olive oil and crusty bread.

Notes

For extra richness, use chicken broth instead of vegetable broth.
Calories: 250kcal
Cost: $12
Course: Soup
Cuisine: Mediterranean
Keyword: chickpeas