Best Tomato Chickpea Soup Recipes

SPICED CHICKPEA AND TOMATO SOUP

Steps:

• Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.
• Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
• Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.
• Working in batches, puree soup in a blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.

CHICKPEA AND TOMATO SOUP

Steps:

• In a large saucepan over medium heat, cook garlic in oil 1 minute. Stir in tomatoes and cook 2 minutes. Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper. Simmer, covered, 10 minutes.

MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS

Steps:

• Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
• Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
• Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP

Steps:

• Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

CHICKPEA AND TOMATO SOUP

Steps:

• In a large saucepan over medium heat, cook garlic in oil 1 minute.
• Stir in tomatoes and cook 2 minutes.
• Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper.
• Simmer, covered, 10 minutes.

EASY CHEESY TOMATO POTATO CHICKPEA SOUP!

Steps:

• Saute onion in olive oil.
• Add chicken broth, diced potatoes, salt, pepper, bay leaves, and fennel seed.
• Boil gently about 15 minutes until potatoes are tender, but not falling apart.
• Add tomatoes and chickpeas; bring back up to a simmer for about 5 minutes.
• Add evaporated milk and cheese; stir over lowest heat just until cheese melts ~ do not overheat or mixture will curdle!
• Remove bay leaves before serving.
• Serves 8-10.

EGYPTIAN CHICKPEA AND TOMATO SOUP

Steps:

• Heat the olive oil in a large saucepan. Add garlic and onions, then sauté gently until golden brown.
• Add 2 Tablespoons of the coriander (cilantro) and the remaining ingredients. Bring to a boil, while stirring.
• Reduce heat to medium/low and simmer for 20-25 minutes or until the rice is tender. Garnish each bowl with the reserved cilantro.

HERBED TOMATO AND CHICKPEA SOUP

Steps:

• Heat butter or olive oil over medium heat and saute garlic, onions and carrot until translucent; add pepper, herbs and tomatoes and bring to boil (note: I puree my tomatoes in the blender, but you can use them whole and break them up as they cook for more texture); reduce heat and simmer, uncovered, for 20 minutes, breaking up tomatoes as they cook; mix in chickpeas and broth; taste and adjust seasoning; simmer, uncovered, for 20 minutes to blend flavours; add more broth or water to thin, if necessary; serve with a sprinkle of dried, crumbled basil.

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP

Steps:

• Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP

Steps:

• Heat olive oil over medium heat in a large pot. Add garlic and cook 2-3 minutes. Grind the chickpeas and onion in a food processor. Add to pot and cook 5 minutes to sweeten onion.
• Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup for 5-10 minutes to combine the flavors. Serve with a dollop of yogurt and warm pita for dipping.

MEDITERRANEAN CHICKPEA, TOMATO AND PASTA SOUP

Steps:

• Heat oil in large saucepan over medium heat.
• Add onion and saute 3 minutes until tender.
• Add water and next 6 ingredients.
• Bring mixture to boil.
• Cover and reduce heat, simmer 5 minutes.
• Add pasta and cook 9 minutes until pasta is tender.
• I have often used small alphabet pasta that I've had in the cupboard.

TOMATO AND CHICKPEA SOUP (HASA TAMATA MA' HUMMUS)

Steps:

• Melt butter in a saucepan and saute the onions until they begin to brown.
• Add garlic, cilantro, cumin, and allspice and saute a few minutes more.
• Stir in remaining ingredients and bring to a boil.
• Cook over medium heat for about 20 minutes or until the rice is cooked.

CARROT, CHICKPEA, AND TOMATO SOUP

Steps:

• 1. In a large soup pot, heat the oil over medium heat and cook the onion and garlic, stirring, until softened, 3 to 4 minutes. Add the remaining ingredients and bring to a boil then reduce the heat, cover and simmer until the carrots are very tender, 15 to 18 minutes. 2. Transfer to a blender or food processor and purée on low speed until smooth. Return the soup to the pan and bring to a boil, uncovered, over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes. Adjust seasoning. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CREAMY TOMATO AND CHICKPEA SOUP

Steps:

• Heat oil in large saucepan on medium-high heat. Add carrots, celery and onions; cook 5 min., stirring frequently.
• Add water and bouillon cubes; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally.
• Add tomatoes and chickpeas; stir. Return to boil. Simmer 5 min., stirring occasionally. Remove from heat. Use immersion blender to blend soup until smooth. Return to heat.
• Stir in cream cheese; cook 10 to 15 min. or until cream cheese is completely melted and soup is heated through, stirring frequently.
• Sprinkle with Parmesan.

TUSCAN TOMATO CHICKPEA SOUP (SO EASY!) | VANILLA AND BEAN

Steps:

• *See notes for a chunky version* In a 4 Quart Dutch oven or soup pot, add the olive oil and heat until shimmering. Turn the heat to medium to medium low and stir in the onions. Saute for about 7-9 minutes or until slightly softened. Stir in the garlic and cook an additional 4-5 minutes, adjusting the heat down as needed so the onions and garlic do not burn.
• To the pot add the chickpeas, tomatoes and all their juices, salt, pepper, rosemary and water. Bring to a boil. Reduce heat to simmer. Lid the pot and cook, stirring occassionally for about 25 minutes.
• Remove from heat. Use an immersion blender to puree the soup until creamy. Alternatively, transfer 2-3 cups at a time to a blender and blend until creamy. Transfer the puree to a large bowl and repeat as needed until all the soup is pureed. Transfer pureed soup back to the soup pot and heat on medium low until warmed through if needed.
• Stir in the balsamic vinegar and squeeze in the juice from 1/2 a lemon. Stir and taste to adjust salt. If a thinner soup is desired, add 1/2 C water at a time.
• Ladle into soup bowls, add a sprinkle of parmesan and garnish with fresh rosemary if desired. Serve with crusty bread.
• To Freeze: allow the soup to cool completely. Store in lidded containers (I like Mason jars) for up to a month. Thaw in the fridge overnight. Gently rewarm on stovetop.

SPICED CHICKPEA AND TOMATO SOUP

Steps:

• grind spices and cook for three minutes add tomato and bean, cook for 15 minutes. Grind up add sour cream

CHICKPEA, TOMATO, AND SPELT SOUP

Steps:

• Place spelt in a medium bowl and cover with cold water. Let soak for 1 hour; drain.
• In a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, carrot, celery, and garlic. Season with salt and pepper and cook for 5 minutes. Add bay leaves, paprika, cumin, saffron (if using), spelt, broth, and 1 cup water. Bring to a boil, reduce to a simmer, and cook for 30 minutes or until spelt is tender.
• Add tomatoes and chickpeas and cook for 20 minutes or until flavors have blended. Discard bay leaves. Sprinkle with chopped parsley before serving.

CHICKEN AND CHICKPEA TOMATO SOUP

Steps:

• Heat oil in medium sized sauce pan. Add chicken, black pepper, salt, cumin, and paprika. Cook about 5 minutes until chicken gets a little brown.
• Add onion and garlic and cook another 2-3 minutes until onions are translucent.
• Add tomatoes and thyme. Cover and cook about 5 minutes until sauce from tomatoes is bubbling.
• Add chickpeas and vegetable stock. Return to a boil, cover, and simmer for 15 minutes.
• ENJOY!

SAVORY HAM,TOMATO, CHICKPEA SOUP

Steps:

• Put chickpeas in a large pot with 6 cups water. Bring to a boil. Boil 2-3 minute Turn off heat and cover pot. Let soak about 2 hours.
• Drain chickpeas and discard water. Add 4 cups water, ham bone, ham stock, onions, garlic, and bay leaves. Turn on High and bring to a boil. Boil on high for 15 minutes. Reduce to medium heat cover and simmer for 30 minutes.
• Add salt, tomato juice, Dice tomatoes, basil, thyme and cayenne pepper. Continue to boil for 30 mins or until chickpeas are soft. Remove bone and bay leaves before serving.

CHICKPEA TOMATO SOUP WITH FRESH ROSEMARY

Steps:

• Warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary.
• Cook for a minute or two, and then add the tomatoes, sugar, salt, a few grinds of pepper, roughly half of the chickpeas, and the stock. Bring to a boil over high heat; then reduce the heat to low and simmer, partially covered, for 20 minutes.
• Remove the soup from the heat to purée. If using an immersion blender, purée the soup directly in the pot. Otherwise, wait a few minutes, until the soup cools; then purée it in batches in a blender or food processor and return it to the pot.
• Add the remaining chickpeas, and warm the soup over medium heat. Serve warm.