Chickpea Tomato Soup
Crunchy chickpeas and savory tomatoes fuse together perfectly in this delicious (and totally vegan) chickpea tomato soup.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
- 28 oz chickpeas rinsed and drained
- 28 oz tomatoes canned, diced
- 1 onion sweet, peeled and chopped
- 2 cloves garlic peeled and chopped
- 6 cups vegetable stock
- 2 tbsp basil fresh or freeze dried
- 2 tbsp cumin
- 2 tbsp oregano
- 1 tbsp agave syrup
- olive oil
- 1 tbsp curry powder
Preheat oven to 400 degrees.
Rinse and pat dry the chickpeas. Line a baking sheet with parchment paper, and spread out half the chickpeas in a single layer.
Drizzle chickpeas with olive oil. Sprinkle with curry powder, salt, and pepper. Toss to coat.
Roast chickpeas in the oven for 20-25 minutes, stirring occasionally, until crispy. Set aside.
In a large pot, heat a drizzle of olive oil over medium heat.
Add onions and garlic, and cook for 3-5 minutes, until softened.
Add the tomatoes, vegetable broth, basil, cumin, oregano and agave syrup. Stir to combine. Bring to a simmer and cook for 15 minutes.
Add the remaining chickpeas and cook for 5 minutes.
Using an immersion blender, blend the soup to a slightly chunky puree. (If you don't have an immersion blender, you can work in batches with a regular kitchen blender. Be careful when handling hot soup!)
Serve the soup topped with the crispy chickpeas!
Calories: 287kcal | Carbohydrates: 51g | Protein: 13g | Fat: 4g | Sodium: 961mg | Potassium: 798mg | Fiber: 13g | Sugar: 15g | Vitamin A: 35% | Vitamin C: 26.5% | Calcium: 13.4% | Iron: 35.9%