TOMATO CHICKPEA SOUP

This vegan Tomato Chickpea Soup is rich in protein, healthy, easy to make and budget friendly.

What makes a recipe easy to make? It is the number of ingredients used, but most importantly, the amount of time that goes into preparing the meal. This Tomato Chickpea Soup is almost effortless to make: just chop up some veggies, sauté them and blend in a food processor. Meanwhile you can catch up on your social media, order kid’s school supplies (Yep, it is that time of the year already), fold laundry or simply unplug and enjoy a cup of hot coffee.

The soup is “one recipe satisfies all family members” type of meal. Both my toddler and 8 year old gulped the soup, which means success and healthy sanity for this busy mama.

Compared to other creamy tomato soups, this recipe is more filling because of the chickpeas.

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TOMATO CHICKPEA SOUP
Course Soup
Servings
Ingredients
Course Soup
Servings
Ingredients
Instructions
  1. Core tomatoes and cut into large pieces. In a blender cup puree fresh tomatoes
  2. Preheat medium pot on low-medium heat and swirl olive oil to coat. Add diced bell pepper and sauté for 5 minutes
  3. Add crushed garlic, paprika and coriander and sauté for additional 3 minutes
  4. Add chickpeas, crushed tomatoes and water. Simmer for 15 minutes
  5. Puree soup with an immersion blender
  6. Garnish with chickpeas and fresh herbs before serving
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