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📋 Tomato and Chickpea Soup
This tomato and chickpea soup is a comforting and heart-warming recipe. A perfect way to use up over ripe tomatoes.
Course Lunch
Cuisine International
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 4
Calories 232kcal
Author Neil
- 1 tablespoon olive oil
- 1 large onion chopped finely
- 2 cloves of garlic crushed
- 8 ripe tomatoes chopped finely
- 2 teaspoon red chilli paste adjust to your preference
- 400 g can of chickpeas rinsed and drained
- 450 ml vegetable stock
- Salt and freshly ground pepper
- Fresh basil leaves to garnish
Heat the oil in a medium sized pan and then sauté the onion and garlic for 4 – 5 minutes until soft.
Add the chopped tomatoes and the chilli paste and cook for about 10 minutes until the tomatoes are broken down.
Remove the tomatoes from the heat and using either a stick blender, or a food processor blitz to thick pulp.
Return the pulp to the pan and heat and stir in the drained chickpeas and vegetable stock.
Cook for 10 - 15 minutes.
Season to taste
Serve garnished with fresh basil leaves.
Calories: 232kcal | Carbohydrates: 36.5g | Protein: 9.8g | Fat: 6.7g | Saturated Fat: 0.8g | Sodium: 277.9mg | Fiber: 10.1g | Sugar: 12.2g | Vitamin A: 650IU | Vitamin C: 56.1mg | Calcium: 90mg | Iron: 2mg