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Chickpea Tomato Soup Recipe

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 250
A hearty and flavorful chickpea tomato soup that's easy to make and perfect for a comforting meal. Packed with spices and fresh herbs, it's both nutritious and satisfying.

Ingredients

Canned Goods

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

Oils & Vinegars

  • 2 tablespoons extra virgin olive oil

Vegetables

  • 1 large onion, diced
  • 3 cloves garlic, minced

Broth & Stock

  • 4 cups vegetable broth

Spices & Herbs

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

Seasonings

  • to taste Salt and black pepper
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley, chopped

For Serving

  • 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 simmer 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 just before serving. Drizzle with olive oil and serve with bread.

Notes

For extra richness, use chicken broth instead of vegetable broth.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: Mediterranean
Keyword: chickpeas