How To Make Chickpea Tomato Soup

by Shamsul
Chickpea Tomato Soup Recipe
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Chickpea Tomato Soup is a hearty and comforting dish that brings together the rich flavors of ripe tomatoes and the earthy goodness of chickpeas. This wholesome soup is a symphony of simple ingredients that deliver both nutrition and taste. The tomatoes provide a tangy base, enhanced by aromatic garlic, onions, and a blend of Mediterranean spices like cumin and paprika. The chickpeas, simmered to perfection, add a delightful texture and protein boost, making the soup not only delicious but also satisfying and nourishing. Garnished with fresh herbs and a drizzle of olive oil, this soup is perfect for a cozy dinner or a nutritious lunch, embodying the essence of home-cooked warmth.

A thick vegetable soup is a delicious meal in itself. Serve the Chickpea Tomato Soup with a thin shaving of Parmesan cheese and warm bread. This Soup Recipe is easy to make at home.

SERVES                   4

Ingredients:

1 kg chopped tomatoes

Two tbsp olive oil

2 courgettes, chopped

2 garlic cloves, crushed

1 tbsp tomato paste

1 bay leaf

2 leeks, sliced thinly

3 cups vegetable stock

425g can chickpeas. Drained

250g spinach

30g thin shavings of Parmesan

Salt and black pepper

Crusty bread, to serve

Preparation Method:

Heat the oil in a cooking saucepan and add the courgettes with leeks and cook briskly for 5 minutes, stirring constantly.

Add the tomatoes, garlic, tomato paste, bay leaf, vegetable stock, and chickpeas. Wait and bring to a boil and simmer for 5 minutes.

Shred the spinach finely, add it to the soup and boil for 2 minutes. Season with salt and black pepper.

Remove the bay leaf, pour into a soup tureen and sprinkle over the shavings of Parmesan cheese.

Serve this vegetable soup with crusty bread.

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