Chickpea Tomato Soup

5 from 1 vote

In this flavorful chickpea tomato soup, the tender chickpeas are cooked in a rich, thick, and fresh parsley-infused garlicky tomato broth. It's simple, inexpensive, and delicious.

The recipe yields 6 servings (1 cup each).

Prep Time5

Cook Time25

Resting time5

Total Time35

Course: Soup

Cuisine: vegan, vegetarian

Keyword: Chickpea tomato soup

Servings:

Calories: 194kcal

Author: Katia

Ingredients

1 tablespoon extra virgin olive oil
1 onion, diced
3 garlic cloves, minced
1 teaspoon paprika
2 cans (15oz each) chickpeas, drained
2 cans (15oz each) diced tomatoes
1 ½ cup (360 ml) low-sodium vegetable broth
1 ½ teaspoon dried oregano
2 bay leaves
⅛- ¼ teaspoon cayenne pepper (optional)
1 ¼ teaspoon salt, or to taste
⅛ teaspoon black pepper
¼ cup chopped parsley
2 tablespoons lemon juice, or to taste

Instructions

Heat the olive oil over medium heat in a soup pot or Dutch oven. Add the chopped onion and cook until soft for 4 minutes.
Stir in the garlic and paprika and cook for another minute. Next, add the chickpeas, tomatoes, broth, oregano, bay leaves, salt, cayenne pepper, and pepper. Bring to a boil, reduce the heat to medium low, and cook for 20-25 minutes.
Turn the heat off, let it rest for 5 minutes, then transfer 1 ½ cup of the soup to a blender, puree until smooth, and return it to the pot. You can also use an immersion blender. Stir in the lemon juice and parsley, taste, and make sure you're happy with the seasoning. You might want to add more salt or lemon juice to make the flavor pop.
Divide into bowls, garnish with a drizzle of extra virgin olive oil, and serve with your favorite crusty bread and grated Parmesan cheese if you don't keep it vegan. Enjoy!

Notes

Nutrition facts: The nutrition values are for one serving and are based on an online nutrition calculator. They are estimates only and should not be considered a substitute for a professional nutritionist’s advice. Extra olive oil and parmesan cheese are not included. Please see my disclosure policies.

Nutrition