Tomato Chickpea Soup
Tomato Chickpea Soup is a healthy and flavorful soup made with tomatoes, chickpeas, and aromatic spices. This recipe is vegan and gluten-free, making it suitable for many dietary preferences. It is also a great source of protein, fiber, and vitamins, thanks to the chickpeas and tomatoes. This soup can be enjoyed as a light meal or as a starter.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
92 kcal
Protein
4 g
Carbs
15 g
Fat
2 g
Fiber
5 g
Ingredients
Chopped Tomato
200 gm (200g)
Chickpeas (Raw)
0.5 small cup (50g)
Chopped Onion
0.5 medium cup (80g)
Clove Garlic, Chopped
1 tsp (5g)
Olive Oil
1 tsp (5g)
Broccoli
0.5 cup, chopped (100g)
Plain Water
4 medium cup (1000g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Cumin seeds
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Smoked Paprika
0.5 tsp (1g)
Fresh cilantro (chopped)
1 tbsp (10g)
Instructions
Preparation
Soak the chickpeas overnight and drain the water.
Cooking Steps
Heat oil in a large pot over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add minced garlic and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes, soaked chickpeas, coriander powder, smoked paprika, salt, and black pepper. Stir well.
Add 4 cups of water and bring to a boil. Reduce heat to low and let it simmer for 30-40 minutes until the chickpeas are cooked and the flavors are blended.
Use an immersion blender or transfer the soup to a blender and blend until smooth.
Garnish with fresh cilantro leaves and serve hot.