Chickpea Tomato Soup Recipe
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 just before serving. Drizzle with olive oil and serve with bread.
Notes
For extra richness, use chicken broth instead of vegetable broth.