Tomato Chickpea Soup

Last Updated on April 26, 2023 by Chef Mireille

Looking for a healthy and flavorful soup recipe that’s both satisfying and easy to make? Look no further than our Tomato Chickpeas Soup, which features the rich flavors of ripe tomatoes, earthy chickpeas, and a blend of aromatic herbs and spices. Give it a try tonight and taste the goodness!

Blogging Marathon #35
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Merry Christmas to you and your families!!!

Recently, I have been having a lot of dental work done for issues I have neglected for quite a while. Root canals, crowns, etc. have become part of my life on a weekly basis. In fact, I have to go back tomorrow yet again to complete a route canal after I had two infected roots and four canals in one tooth. What a fun way to spend the day after Christmas (read the sarcasm:)

After the novocaine wears off, it still leaves me feeling quite lethargic with a tender mouth. However, hunger pangs still start a few hours later, so nothing hits the spot like a bowl of soup. I have been making every combination of soup imaginable. This is from BBC Good Food’s recipe portal. This is a fabulous recipe portal full of many health conscious recipes. Here is my adapted version of their recipe here.

Serves 4
Ingredients:

• 1 tablespoon olive oil
• 1 red onion, chopped
• 2 teaspoon cumin seed
• 1/2 teaspoon crushed red pepper
• 1/2 cup red lentils
• 3 1/2 cups vegetable stock
• 15.5 oz. canned chickpeas (or 1 1/2 cups cooked chickpeas)
• 14.5 oz. canned diced tomatoes
• 4 tablespoons Greek yogurt
• 2 tablespoons cilantro, finely chopped
• salt, to taste

Heat a large pot. Dry roast the cumin and the red pepper until they start to splutter.
Add oil and onion. Saute for a few minutes, until the onions turn golden.
Add lentils, tomatoes and stock. Cook for about 15 minutes, until the lentils are tender.
Using an immersion blender, puree.
Add chickpeas and salt. Cook for another 3 minutes. Add cilantro. Cook for 1 more minute.

To serve, add a tablespoon of Greek yogurt on top of each serving and garnish with more cilantro, if desired.

The yogurt adds a nice tang, for a well balanced, flavorful soup.

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Tomato Chickpea Soup

I have been making every combination of soup imaginable. This is from BBC Good Food’s recipe portal.

Course: Soup

Servings: 4

1x2x3x

Calories: 259kcal

Ingredients

• 1 tablespoon olive oil
• 1 red onion chopped
• 2 teaspoon cumin seed
• 1/2 teaspoon crushed red pepper
• 1/2 cup red lentils
• 3 1/2 cups vegetable stock
• 15.5 oz. canned chickpeas or 1 1/2 cups cooked chickpeas
• 14.5 oz. canned diced tomatoes
• 4 tablespoons Greek yogurt
• 2 tablespoons cilantro finely chopped
• salt to taste

Instructions

• Heat a large pot.
• Dry roast the cumin and the red pepper until they start to splutter.
• Add oil and onion. Saute for a few minutes, until the onions turn golden.
• Add lentils, tomatoes and stock. Cook for about 15 minutes, until the lentils are tender.
• Using an immersion blender, puree.
• Add chickpeas and salt. Cook for another 3 minutes.
• Add cilantro. Cook for 1 more minute.
• To serve, add a tablespoon of Greek yogurt on top of each serving and garnish with more cilantro, if desired.

Nutrition

Calories: 259kcal | Carbohydrates: 39g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 1289mg | Potassium: 651mg | Fiber: 13g | Sugar: 6g | Vitamin A: 685IU | Vitamin C: 13mg | Calcium: 116mg | Iron: 5mg

Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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