Double Chickpea and Tomato Soup

You can describe this creamy vegetarian soup as humble, but it surely’s additionally flavorful, colourful and wholesome with none cream added.

It’s straightforward to make with pureed canned chickpeas and tomatoes mixed with entire chickpeas, diced sun-dried tomatoes and contemporary basil. Garnish with basil pesto or grated Parmigiano Reggiano for an added layer of taste.

See different associated recipes in Chickpeas: A Mediterranean Staple.

Yield: 6 cups
Cooking time: 35 minutes
Shelf life: no less than one week


three tablespoons olive oil
three ounces onion, finely chopped
2 ounces carrot, finely chopped
2 ounces celery, finely chopped
2 massive cloves garlic, finely chopped
three cups canned chickpeas, rinsed and drained, divided
1 (14.5-ounce) can plum tomatoes, undrained
three cups vegetable inventory
½ cup sun-dried tomatoes in olive oil, blotted and finely chopped
1 teaspoon salt or to style
freshly floor black pepper
three tablespoons contemporary basil leaves, finely chopped
basil pesto or grated Parmigiano Reggiano, to garnish (elective)


  1. In a big pot, warmth the oil over medium-high. Add the onion, carrot and celery and saute till limp and evenly coloured, four to five minutes. Stir within the garlic, prepare dinner for 30 seconds; add 2 cups of the chickpeas, the plum tomatoes and half of the inventory. Cowl, lower the warmth and simmer for 15 minutes. Scrape into an electrical blender and puree till fully easy.
  2. Return the soup to the pot, stir within the remaining inventory and chickpeas, the sun-dried tomatoes and salt and pepper to style. Carry to a simmer. Add the basil and style to regulate the seasonings. If desired, serve with a dollop of pesto or a sprinkle of Parmigiano Reggiano.

Dietary Knowledge (per cup): Energy: 250; Ldl cholesterol: zero mg; Sodium: 770 mg; Fats: 9 g; Dietary Fiber: 7 g

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