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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
Calories: 259kcal


  • 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.


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
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