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Chickpea Tomato Soup Easy Healthy Vegan Recipe
Marigold Voss

Chickpea Tomato Soup

A hearty and comforting chickpea tomato soup made with tender chickpeas, tomatoes, and warming spices. Perfect for a healthy lunch or dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Simmering Time 15 minutes
Total Time 50 minutes
Servings: 4 People
Course: Main Course, Soup
Cuisine: Mediterranean, Middle Eastern
Calories: 280
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp Olive oil Extra virgin preferred
  • 1 cup Onion Finely chopped
  • 3 cloves Garlic Minced
  • 1 tsp Cumin powder Ground1
  • 1 tsp Paprika Smoked or regular
  • 2 cups Tomatoes Chopped or canned
  • 1.5 cups Cooked chickpeas Drained and rinsed
  • 3 cups Vegetable broth Low sodium
  • 1/2 tsp Salt Adjust to taste
  • 1/2 tsp Black pepper Freshly ground
  • 1 tbsp Lemon juice Fresh
  • 2 tbsp Fresh parsley Chopped, for garnish

Equipment

  • Large pot Heavy-bottom preferred
  • Wooden spoon For stirring
  • Blender or immersion blender Optional, for smooth texture
  • Cutting board For prep
  • Knife Sharp

Method
 

  1. Heat olive oil in a large pot over medium heat.
    Add chopped onion and sauté until soft and translucent.
    Add minced garlic, cumin, and paprika and cook for 30 seconds.
    Stir in chopped tomatoes and cook for 5 minutes.
    Add cooked chickpeas and vegetable broth to the pot.
    Season with salt and black pepper and mix well.
    Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
    Blend partially or fully for desired consistency.
    Stir in lemon juice and remove from heat.
    Garnish with fresh parsley before serving.

Video

Notes

  • Blend only half the soup for a chunky texture.
  • Add chili flakes for extra heat.
  • Store leftovers in the refrigerator for up to 3 days.
  • Serve with crusty bread or pita for a complete meal.